Cocoa and chocolate bread (Created by Axel Sachem - Callebaut Chocolate Ambassador Belgium)
| Ingredients | Preparation |
|---|---|
|
500 g
water
3 whole eggs 40 g yeast 100 g sugar 125 g Callebaut Cocoa Powder 500 g white flour 500 g whole-wheat flour enriched with gluten 15 g salt 100 g butter |
Mix in the spiral kneader (without the butter and the Chocolate Chunks): 1. 3 min. at speed 1. 2. Add the butter. 3. 6 min. at speed 2. Leave to rise for 1/2 hour. |
| 500 g Callebaut Chocolate Chunks - dark | Add the Chocolate Chunks. Fold in and divide in pieces of 400g. Boll up the dough and put in wooden baking trays covered with baking paper. Leave to rise for 1 hour. |
| Brush the top with beaten egg and make a cut in the top. Bake for 25 min. at 190-200°C. | |
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Bernice (Other Countries)
its very nice.I will like to have some thou but am in Ghana