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1. Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
2 piece puff pastry sheet
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2. If frozen, thaw the puff pastry until just pliable, then keep it chilled in the fridge while you prepare the filling.
2 piece puff pastry sheet
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3. Finely zest the orange into a small heatproof bowl. Cut it in half and squeeze the juice into a separate small bowl or cup, discarding any seeds, and set the juice aside for thinning the marmalade only if needed.
1 piece orange
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4. In a small saucepan, gently warm the orange marmalade with the water and a pinch of salt over low heat, stirring until loosened and spreadable. If too thick, stir in a little of the reserved orange juice to reach a brushable consistency, then remove from heat and let cool to room temperature.
0.2 piece orange,
2 tsp water,
0.1 tsp salt,
0.5 cup orange marmalade
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5. In a small bowl, mix the dark chocolate chips with the cocoa powder so the chips get lightly coated; set aside.
0.5 cup dark chocolate chips,
1 tbsp cocoa powder
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6. Lightly flour the work surface if needed, then unroll or gently roll out one puff pastry sheet into a rectangle about the size of a sheet of paper.
2 piece puff pastry sheet
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7. Brush the surface of the puff pastry with a thin, even layer of the cooled marmalade mixture, leaving a small border on the edges.
2 piece puff pastry sheet,
1 piece orange,
2 tsp water,
0.1 tsp salt,
0.5 cup orange marmalade
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8. Sprinkle half of the chocolate mixture evenly over the syrup-brushed pastry, then lightly press it in with your hands or a rolling pin.
2 piece puff pastry sheet,
0.5 cup dark chocolate chips,
1 tbsp cocoa powder
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9. Using a sharp knife or pizza cutter, cut the pastry into strips about finger-width, then twist each strip several times and place it on the prepared baking sheet, spacing slightly apart.
2 piece puff pastry sheet,
0.5 cup dark chocolate chips,
1 tbsp cocoa powder
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10. Repeat rolling, brushing with the marmalade mixture, sprinkling chocolate mixture, cutting, and twisting with the second puff pastry sheet and remaining marmalade mixture and chocolate mixture.
2 piece puff pastry sheet,
1 piece orange,
2 tsp water,
0.5 cup dark chocolate chips,
1 tbsp cocoa powder,
0.1 tsp salt,
0.5 cup orange marmalade
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11. Beat the egg in a small bowl, then lightly brush the tops of the twists with the beaten egg for shine.
1 piece egg
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12. Bake the twists for 14 to 18 minutes, rotating the trays halfway through, until the pastry is puffed and deep golden and the chocolate is melted.
2 piece puff pastry sheet,
0.5 cup dark chocolate chips
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13. Transfer the baked twists to a cooling rack and let them cool for a few minutes before serving warm or at room temperature.
2 piece puff pastry sheet,
0.5 cup dark chocolate chips
