Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
BAKELS LECITEM PUMPABLE S
0.025
2.5
Salt
0.015
1.5
Sugar
0.180
18
Water
0.490
49
Total Weight: 1.720
Group Chocolate
Ingredient
KG
Weight (%)
APITO CHOCOLATE PASTE
0.020
2
BAKELS ALKALIZED COCOA POWDER
0.010
1
Water
0.030
3
Total Weight: 0.060
Group Expresso
Ingredient
KG
Weight (%)
Instant coffee
0.010
1
APITO EXPRESSO PASTE
0.010
1
Water
0.010
1
Total Weight: 0.030
Group Filling
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.300
-
Instant coffee
0.010
-
All Purpose Flour
0.080
-
Total Weight: 0.390

Method

How to do it:

1. Combine dough ingredients and mix for 2 minutes on low speed.
2. Equally divide dough into two.
3. Return ½ of the dough in the mixer together with the expresso ingredients.
4. Mix until developed. Remove from mixer, scale into 175-g portions and rest for 10 minutes.
5. Return remaining half of the dough in the mixer together with the chocolate ingredients. Repeat as in step 4.
6. Combine filling ingredients until even.
7. Sheet chocolate and expresso doughs separately. Spread 75g filling over chocolate dough and cover with expresso dough.
8. Mold into loaf shape.
9. Proof then bake at 180°C.

Yield

5 x 350g dough weight

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
BAKELS LECITEM PUMPABLE S
0.025
2.5
Salt
0.015
1.5
Sugar
0.180
18
Water
0.490
49
Total Weight: 1.720
Group Chocolate
Ingredient
KG
Weight (%)
APITO CHOCOLATE PASTE
0.020
2
BAKELS ALKALIZED COCOA POWDER
0.010
1
Water
0.030
3
Total Weight: 0.060
Group Expresso
Ingredient
KG
Weight (%)
Instant coffee
0.010
1
APITO EXPRESSO PASTE
0.010
1
Water
0.010
1
Total Weight: 0.030
Group Filling
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.300
-
Instant coffee
0.010
-
All Purpose Flour
0.080
-
Total Weight: 0.390

Method

How to do it:

1. Combine dough ingredients and mix for 2 minutes on low speed.
2. Equally divide dough into two.
3. Return ½ of the dough in the mixer together with the expresso ingredients.
4. Mix until developed. Remove from mixer, scale into 175-g portions and rest for 10 minutes.
5. Return remaining half of the dough in the mixer together with the chocolate ingredients. Repeat as in step 4.
6. Combine filling ingredients until even.
7. Sheet chocolate and expresso doughs separately. Spread 75g filling over chocolate dough and cover with expresso dough.
8. Mold into loaf shape.
9. Proof then bake at 180°C.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

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