Mix everything in a small bowl or glass with a whisk briefly.

Pour in a medium pot and heat on low to dissolve the cocoa powder well. Whisk once more until completely smooth. It will be runny at first.

Set side 15-20 mins and it will thicken much more. Keep in the fridge and it will form a fudge consistency.

Line a baking sheet with parchment paper.

Once the oven is preheated, roll out both sheets of the thawed puff pastry so that it is about ⅛" thick or at least 12" in diameter.

Use a sharp knife or pizza cutter to both sheets of puff pastry into 12" diameter circles.

Spread the chocolate filling on one circle of pastry and zest a whole orange using a micro plane on top of the filling. Use an offset spatula to spread the homemade Nutella filling to the edges.

Lay the second circle of the pastry sheet over the chocolate filling and gently press down with your hands.

Place anything that is about 1" or 2" in diameter in the center of the circle. Use a knife or a bench scraper to cut through the sandwiched pastry.

First cut into quarters then into eighths and then sixteenths. Be sure that you aren't cutting the center where the small dish is blocking.

Take two strips at a time and twist them in opposite directions 3 times.

Once twisted, press the two ends together and then gently press it down.

Repeat the twisting process until all strips have been twisted.

Bake for 15-20 minutes, or until golden brown.

Once baked, remove from the oven and place on a wire rack to cool.

Dust with powdered sugar and more orange zest. Enjoy!