My mother used to top a sheet of plain shortcrust with a layer of chocolate pastry, roll them up, slice them across and bake the slices. We call them snail biscuits. Chocolate pastry is really difficult to get right. Too much cocoa and you can't manipulate the pastry. too little and there's not enough flavour. The answer comes from the Barossa Valley, where pastry-maker, William Wood has added dark chocolate pastry to his Carême range, which includes butter puff, and sour cream and vanilla bean short crusts. The pastry is sold in blocks, ready to roll and bake. The chocolate pastry is made with flour and butter, dark couverture (from Yarra Valley’s own Kennedy and Wilson) and cocoa powder.