1 pound frozen puff pastry, butter-based strongly preferred
1/2 cup dark or semisweet chocolate chips or chunks (4 ounces, between 46% and 70% cacao)
1/4 cup heavy cream
1/4 teaspoon vanilla bean paste or vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
Pinch ground cardamom (optional)
Pinch ground ancho chili powder (optional)
1 large egg
2 teaspoons water
2 to 3 tablespoons all-purpose flour, for dusting
2 tablespoons turbinado sugar
Remove the puff pastry from the freezer and defrost in the refrigerator for 40 to 45 minutes, until pliable but still very cold, or according to the manufacturer's directions.
Meanwhile, make the filling: Place the chocolate chips or chunks in a medium heatproof bowl; set aside.
Combine the cream, vanilla, cinnamon, salt, and cardamom and/or chili powder if using in a small saucepan over low heat. Cook, stirring, until well-combined and hot, about 3 minutes. Watch carefully to ensure that the cream doesn't scald or boil over (if it gets too hot, remove the pan from the heat for a bit).
Carefully pour the cream mixture over the chocolate and let sit 3 to 4 minutes without stirring so the chocolate will melt. Stir until fully combined and smooth. With a handheld electric mixer or a wire whisk and some arm power, whisk until the mixture is fluffy and lightened in color, 1 or 2 minutes. Cover the bowl with plastic wrap and refrigerate until cool, about 10 minutes.
Arrange a rack in the middle of the oven and heat to 400°F. Line a rimmed baking sheet with parchment paper or a Silpat and set aside. Make an egg wash by beating the egg and water together in a small bowl; set aside.
Dust a work surface very lightly with flour. Gently unfold the puff pastry sheet onto it. (If the brand you are using has a second sheet, cover it well with plastic wrap and refrigerate for another use; see Recipe Notes). With a rolling pin, gently roll out the pastry sheet to make an 8x12-inch rectangle with a long end facing you. Cut the dough in half horizontally, then in thirds vertically, resulting in 6 (4-inch) squares.
Remove the filling from the refrigerator. Spread about 2 teaspoons of the filling into the center of each piece (you may have some filling leftover). Brush the edges of each square with some of the egg wash, then fold each one in half to form a rectangle. Press all the edges to seal.
Using a small paring knife, make 5 small (1/4- to 1/2-inch long) parallel cuts from the center of each pastry to where the seam is, creating "fingers" or "claws." Transfer the bear claws to the prepared baking sheet, curving each one into an arch so that the "fingers" or "claws" s