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At a brunch at a friend’s house, Carmella, I discovered some amazing cocoa and chocolate chip rolls. Of course I wanted to make some at home. Since I didn’t have a recipe, I had to develop it. Nothing difficult about it. It’s not really bread anymore, because I put some sugar, butter and cocoa in it, but it’s not a brioche either. It’s more of a hybrid bread that will be quite delicious sliced with a little semi-salted butter spread on it!
Ingredients for the cocoa and chocolate chip bread:
- 250g of T55 flour
- 30g of unsweetened cocoa
- 10g of sugar
- 1 packet of dry baker’s yeast
- 180ml of warm water
- 20g of semi-salted butter
- 100g of chocolate chunks or chips
Mix the flour and cocoa.
Add the dry yeast.
And the sugar.
Mix then pour the water little by little while kneading with the hook. You can of course do all this by hand.
Knead for about ten minutes then add the semi-salted butter.
Knead again for 5 minutes.
Put a stretch film on the contact.
Let rise in a warm place for 1h30 to 2h. The dough doubles in volume.
Remove the gas from the dough by crushing it with your hands.
Add the chunks or nuggets.
Mix again.
I split the dough in half, but you can make just one large loaf.
Slightly cut the dough and let it rise again for 30 to 45 minutes.
Bake at 180°C for 15-20 minutes. Keep an eye on it and adjust the cooking time to your oven.
Delicious for breakfast with a little semi-salted butter spread on top!
