Crunchy Chocolate Chip Baguette
Quick answer
- Total time
- 145 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 7
About this dish
This baking recipe explains how to make a chocolate baguette featuring a crispy crust and a bittersweet crumb.
Read more
The dough combines bread flour, cocoa powder, sugar, salt, and instant dry yeast, which is kneaded with lukewarm water until smooth and elastic. Chocolate chips are folded into the dough at the end of kneading to distribute them evenly without melting. After a one-hour first fermentation, the dough is divided and shaped into long ovals, then left to rise again for thirty minutes. Before baking, the loaves are scored to expose the chocolate chips during the oven spring and sprayed with water. Baking at 220°C with steam creates a firm, crispy crust while keeping the inside soft. The finished baguette offers a rich cocoa aroma and sweet pockets of melted chocolate chips in every bite.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Combine 250 g bread flour, 20 g cocoa powder, 15 g sugar, 5 g salt, and 4 g instant dry yeast in a bowl until the color looks even.
Prepare 170 ml water lukewarm, not hot.
- 2Prep
Pour in the water and mix until no dry flour remains, then knead for 8-10 minutes.
The dough may feel slightly tacky, but keep kneading until the surface becomes smoother and more elastic.
- 3Step
Before the dough gets too warm, add 60 g chocolate chips and fold them in briefly.
Do not knead for long after adding them, or the chocolate can smear instead of staying evenly dotted through the dough.
- 4Control
Round the dough, cover it, and let it ferment in a warm place for about 1 hour.
It is ready when doubled in size and a gentle finger press leaves a dent that slowly springs back.
- 5Control
Gently press out excess gas, divide the dough into two pieces, and roll each into a long oval.
Place the seam side down, cover, and let them rise for 30 minutes until slightly puffy.
- 6Heat
Score the surface, spray it well with water, and bake at 220°C for 20-25 minutes.
Add a few ice cubes for steam if using that method, then cool the loaves once the crust feels firm.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Cocoa dough and chocolate chips provide bittersweet depth to this crusty baguette loaf.
- Finish cue
- Score the surface, spray it well with water, and bake at 220°C for 20-25 minutes.
- Avoid this
- Do not knead for long after adding them, or the chocolate can smear instead of staying evenly dotted through the dough.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
145min, 7 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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