Chocolate Bread Dough

Ingredients:

• 930 g high-protein bread flour
• 70 g cocoa powder
• 80 g milk powder
• 100 g granulated sugar
• 15 g instant yeast
• 400 g very cold water
• 250 g ice cubes
• 50 g unsalted butter, room temperature
• 20 g fine salt

Method:

1. Combine flour, cocoa powder, milk powder, sugar, yeast, cold water, and ice in a mixer bowl. Do not add butter and salt yet.
2. Mix with a dough hook on low to medium speed until the dough forms and reaches about 70 percent gluten development.
3. Add the butter and salt.
4. Continue mixing on medium speed until the dough becomes fully elastic and reaches windowpane stage.
5. Transfer dough to a lightly greased bowl, round it, and cover.
6. Rest for 30 minutes.
7. Degas, round again, cover, and rest another 30 minutes.

Filling and Shaping

Ingredients: 

• 400 g frozen butter, cut into long sticks
• Embassy Rainforest 52 percent chocolate sticks
• 250 g walnuts, roughly chopped
  
  

Method:

1. Degas the rested dough and divide into portions.
   - 60 g for regular size
   - 30 g for small size
2. Round each piece, cover, and rest 10 minutes.
3. Shape each piece into a cone and rest another 10 minutes.
4. Roll each piece into a long triangle about 40 to 50 cm long.
5. Place one piece of frozen butter, one chocolate stick, and some chopped walnuts on the wide end.
6. Pipe or spread a thin line of soft butter along the sides of the dough.
7. Roll up tightly from the wide end to the tip.
8. Place on a lined baking tray.
9. Proof in a warm place for about 1 hour until doubled in size.

Baking

Ingredients:

• Proofed salt breads
• Water for spraying

• Preheat oven to 200°C for deck oven or 180°C for convection oven.
• Spray the dough evenly with water just before baking.
• Bake for 15 minutes until fully baked.
• Cool completely on a rack before dipping.

Almond Chocolate Dip

Ingredients: 

• 1,000 g Embassy Continental Dark Chocolate Couverture 75 percent
• 300 g toasted chopped almonds

Method:

1. Melt the dark chocolate over a bain marie.
2. Add toasted almonds and mix well.
3. Dip the top of each cooled salt bread into the chocolate almond mixture.
4. Let excess drip off, then place on parchment or a rack until set.
5. Serve once the chocolate has fully hardened.