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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