Preheat your oven to 180°C/gas 7.
Unwrap the cans of Jus-Rol and then roll them out on a chopping board.
Cut each strip along the perforated edge with a knife.
Cut each strip into 4.
Cut the chocolate provided in the Jus-Rol packs into segments. I cut each piece into 4.
Take a piece of pastry and tug at each side to make it form a square. Place 2 pieces of chocolate into the centre and fold the edges in and pinch and shape to make a ball.
Repeat until each piece of pastry has been stuffed with chocolate and shaped into balls.
Lightly spray a 23cm pie tin with oil and arrange the pastry balls around the edge - this should make 3 circles in total.
Place a tin can in the middle to stop the balls spreading too much when they bake.
Bake in the oven for 20 minutes until risen and golden brown.
Once baked allow the Pain Au Chocolat to cool for a few minutes then, using a tea towel remove the tin can.
Brush with maple syrup while still warm.
Decorate by dusting with icing sugar and grating some dark chocolate over.
Transfer to a serving platter and place a bowl of melted white chocolate in the middle for dipping.