Cocoa Pastry Dough (Quick Puff Pastry Dough)

• Sift together the cake flour and bread flour.
  Cut the butter into 2-3 cm / 0.8-1.2 inches cubes and chill in the freezer until firm.
  Dissolve salt in cold water.

1. Place the cake flour and bread flour in a bowl, then sift in the cocoa powder. Add the butter and quickly mix it with the flour, as if dusting the butter with flour. *Be careful not to knead or crush the butter at this stage; you want to keep the shape of the butter intact.
2. Sprinkle the salted cold water over the mixture and mix it briefly. Make sure the moisture is evenly distributed throughout the flour. The butter should still be in chunks at this stage. If there are any dry patches, add a little more water. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 1 hour.
3. Transfer the dough onto a lightly floured surface and roll it out into a rectangle about 3 times its length (approximately 18x45cm / 7x18 inches).
4. Fold the top third of the rectangle towards the center, then fold the bottom third on top of the folded portion (this is the first fold).
5. You'll rotate the dough 90 degrees and roll it out into a rectangle again, repeating the process of folding it into thirds (second set of folds).
6. Let the dough rest in the refrigerator for 30 minutes to 1 hour. Repeat the folding process for a total of 6 sets of folds, allowing the dough to rest in between (rest the dough after the second set of folds). Once you've completed the folding process, wrap the dough in plastic wrap and let it rest in the refrigerator for at least 2 hours, preferably overnight, before using.

Chocolate Almond Cream

1. Melt the chocolate in the microwave or using a double boiler.
2. Place the butter in a bowl and cream it with a rubber spatula until soft. Sift in the powdered sugar and cornstarch, then continue to cream until well combined and soft.
3. Add almond powder and mix until combined.
4. Gradually add the beaten egg, mixing thoroughly after each addition.
5. Add the melted chocolate to the mixture and mix well. If desired, add rum and mix it in.

Assembly

1. Prepare the syrup by combining all the ingredients in a small saucepan and bringing them to a boil. Let it simmer until the sugar is completely dissolved, then let it cool.
2. Divide the pastry dough in half and roll each portion with a rolling pin into a circular shape of 18cm / 7.1 inches in diameter. Chill the dough in the refrigerator until ready to use.
3. Place a sheet of parchment paper on a baking sheet and place the first pastry dough on it.
4. Pipe the chocolate almond cream in a circular shape on the dough, leaving about a 3cm / 1.2 inches. border. Place the charm (or almond) and lightly press it to embed it.
5. Using a pastry brush, brush water along the edge and place the second piece of pastry dough on top. When placing it, you can rotate it at a 45-degree angle to prevent excessive shrinking during baking and ensure better shape retention. Make sure to align the edges tightly without trapping air, and press them firmly together to ensure a secure seal.
6. Press the edge using two fingers, leaving imprints of your fingers, and make incisions between the imprints using a knife or pastry cutter.
7. Brush the surface with the beaten egg wash, being careful not to brush over the cut sides where the pastry layers overlap. This can affect the puffiness of the pastry.
8. Place the galette in the refrigerator to allow the egg wash to dry.
9. To create the pattern resembling "wheat," start by making a strip of dough about 2cm / 0.8 inches wide.
10. Then, using the tip of a knife, make vertical lines along the dough, resembling wheat stalks. If you prefer, you can also draw the lines directly without using a strip of dough.
11. After that, make lines alternating with each vertical line. Finally, punch 4 or 5 holes with a toothpick along the incision.
12. Bake in a preheated oven at 180°C (356°F) for about 1 hour. If the top surface starts to brown too quickly, adjust the temperature as needed.
13. Once it's done baking, while it's still hot, brush the surface with syrup to give it a glossy finish.