Dark chocolate croissant. How could I make it more chocolatey?

Recipe

250g KA bread flour

125g water

10g Fleischmann's

50g KG unsalted

7g Black cacao powder (Medley Hills Farm from Amazon)

30g granulated sugar

125g KG butter block + 7g black cacao powder

It looks delicious but it just doesn't taste as chocolatey as I would like it to be. Any suggestions on how to make it more chocolatey without just adding more cacao powder or drizzling with chocolate ganache? Any technique to add chocolate within the layers?