In a large mixing bowl, add bread flour, cake flour, dry yeast, sugar and salt. Mix well.

Then add egg, milk, water and form into a dough. Add the butter and knead into the dough until the dough is non sticky.

Cover with cling wrap and let the dough rest in a warm place to rise for about 1 hour.

After the dough has proved, place in on floured surface and deflate the dough. Divide the dough into 10 equal pieces.

Roll each piece into an oval shape on a floured surface with a rolling pin. Place the chocolate on the edge of one side.

Cut the other side into strips. Gently fold over and tuck the strips underneath. Place the rolls on a baking tray lined with parchment paper.

Cover the rolls loosely with cling wrap and let them rest in a warm place for the second fermentation, about 45 minutes to 1 hour.

Preheat oven to 175 C | 350 F. Bake the rolls for 12-16 minutes or until golden brown.