Black Whirlwind
Japanese-style bread made with cocoa powder and chocolate sauce, filled with chocolate chips and dried cranberries, and coated in melted chocolate on the surface.
Ingredients
bread flour
400g
fresh yeast
20g
sugar
65g
salt
6g
milk powder
15g
cocoa powder
15g
dough improver
2.5g
refrigerated old dough (levain)
160g
chocolate sauce
30g
water
280g
butter
30g
chocolate chips
35g
dried cranberries
35g
chocolate (melted in a double boiler)
Instructions
1
Mixing and Fermentation
Mix all ingredients A together until the dough reaches the full development stage, then add ingredients B and mix on low speed until incorporated. Allow to ferment for 60 minutes.
2
Dividing and Resting
Divide the dough into 12 pieces of 90g each, roll into balls, and let rest for 20 minutes.
3
Shaping
Roll the dough into balls again and arrange on a baking tray.
4
Baking
Ferment until doubled in size, then bake at 190°C top heat / 180°C bottom heat for about 15 minutes.
5
Decoration
After baking and cooling, coat the surface with melted chocolate.
