Dark Chocolate Baguette
Quick answer
Crusty and savory baguette filled with sweet chocolate chips for a delightful contrast.
What makes this special
- Roasted cacao notes from high-quality cocoa build a deep flavor in this crusty baguette.
- High-quality cocoa and dark chips build a deep, roasted cacao flavor
- Sweet-potato shaping retains more moisture in the thicker crumb
Key ingredients
Core cooking flow
- 1 Combine 250 g bread flour, 20 g cocoa powder, 4 g dry yeast, 5 g salt, and 15 g sugar in a bowl.
- 2 Knead the dough by pressing and folding for 8-10 minutes.
- 3 Shape the dough into a ball, place it in the bowl, and cover it.
Crusty and savory baguette filled with sweet chocolate chips for a delightful contrast.
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, 4 g dry yeast, 5 g salt, and 15 g sugar in a bowl.
Pour in 170 ml lukewarm water and mix until no dry flour remains.
- 2Step
Knead the dough by pressing and folding for 8-10 minutes.
When it feels less sticky and starts to spring back, add 60 g dark chocolate chips and fold them in evenly without crushing them.
- 3Control
Shape the dough into a ball, place it in the bowl, and cover it.
Let it rise in a warm spot for about 1 hour, until nearly doubled and a finger mark returns slowly.
- 4Control
Press the risen dough gently to release large gas pockets, then divide it into two pieces.
Round each piece, dust very lightly with the extra flour, cover, and rest for 15 minutes so shaping is easier.
- 5Step
Stretch each piece into a long oval, then roll the edges inward to make a slim loaf.
Place them on the baking sheet, proof for 40 minutes, and preheat the oven to 220°C.
- 6Heat
Cut deep diagonal scores across the surface and spray the loaves generously with water.
Bake with steam for 20-25 minutes, until the crust feels firm and crisp, then cool before slicing.
After the steps
Pick the next recipe from here.
Continue with a similar dish, a pairing, or the same category.
Tips
Nutrition (per serving)
Recipes to Cook Together
More Baking →Serve with this
Chocolate Lava Cake
Chocolate lava cake bakes a batter of melted dark chocolate, butter, whole eggs, egg yolks, sugar, and a small measure of flour in buttered ramekins at 220 degrees Celsius for ten to twelve minutes, producing a set crust and molten center from a single brief baking window. The high oven temperature firms the outside and top of the batter into cake while the core stays liquid, so breaking the surface with a spoon releases a slow pour of concentrated warm chocolate. High-cacao dark chocolate provides a complex, bittersweet depth that pairs with the richness of butter fat, and vanilla extract softens and rounds the overall aroma. Timing controls everything in this recipe: overbaking by even two minutes sets the center solid and destroys the signature flow. The edges of each ramekin should feel just firm when pressed lightly through a towel at the ten-minute mark. Ramekins can be filled ahead and refrigerated, but the baking time then needs an extra one to two minutes to account for the colder starting temperature. Serving with a scoop of vanilla ice cream or a spoonful of cold heavy cream creates a striking contrast between the hot, dense chocolate interior and the chilled, lighter dairy.
Beet and Goat Cheese Salad
Beet and goat cheese salad begins with whole beets wrapped in foil and roasted at 200°C for forty-five to sixty minutes, long enough for their raw, earthy undertone to convert almost entirely into a concentrated, caramel-adjacent sweetness. Peeling the skins while the beets are still warm requires only the pressure of a paper towel - they slip off cleanly - and slicing them before they cool preserves the vivid crimson-purple cross-section that makes the dish visually striking. Crumbled goat cheese placed on the warm slices softens slightly, and its tangy acidity cuts through the dense sweetness of the roasted root rather than competing with it. Walnuts toasted briefly in a dry pan lose much of their raw bitterness, developing a nuttiness that bridges the mineral quality of the beet and the dairy sharpness of the cheese. Balsamic reduction does more than dress the plate: its concentrated sweet-tart intensity ties the separate components into a coherent whole. Arugula underneath the beet slices provides a peppery bitterness that sharpens the contrast against the sweetness, giving the salad a complexity well beyond what its short ingredient list suggests. A simple dressing of extra-virgin olive oil and lemon juice over the greens keeps the balance light and clear.
Crispy Glutinous Rice Nurungji Crackers
A sweet and salty glutinous rice snack with an excellent crispy yet chewy texture.
ACV Lemon Sparkling Water
The most delicious and refreshing way to consume Apple Cider Vinegar.
Similar recipes
Crunchy Chocolate Chip Baguette
A charming chocolate baguette with sweet chocolate chips embedded in a crusty loaf.
French Baguette
A baguette is a traditional French bread made from only four ingredients: bread flour, water, yeast, and salt. Because the formula strips away every variable beyond technique, the final quality is determined almost entirely by the precision of fermentation management and the confidence of the baker at each stage. A hydration level of seventy percent or higher is required to develop the open, irregular crumb structure that defines the interior; dough that is too dry will close up in the oven and produce a dense, uniform crumb with none of the characteristic airy pockets. A long first fermentation builds layers of acidity and deep wheat flavor that a short rise simply cannot provide, and during shaping the dough should be handled with restraint, using only gentle folds that preserve the large gas bubbles rather than pressing them out. Scoring lines, known as coupes, cut along the top surface control the direction of oven spring; the blade must be sharp enough and the movement decisive enough that the dough does not drag and tear beneath it. Introducing steam into the oven during the first ten to fifteen minutes of baking prevents the crust from setting prematurely, giving the loaf room to expand fully before the surface dries and crisps into its signature crackling shell. A well-made baguette crackles audibly when squeezed and, when sliced, reveals an interior cross-section showing holes of varied sizes scattered unevenly through the crumb. The day it is baked is the day it should be eaten; once the crust begins to soften as it cools, something irreplaceable is lost.
Olive Herb Flat Bread (Leaf-Shaped Provencal Bread)
Fougasse is a flatbread from Provence in southern France, shaped with decorative slashes that resemble a leaf or wheat sheaf. The dough is enriched with olive oil and studded with Kalamata olives, rosemary, and thyme, distributing pockets of briny, herbal flavor throughout the bread. The distinctive cuts serve more than an aesthetic purpose - they increase the crust-to-crumb ratio dramatically, so thinner sections bake to a crackling crispness while thicker areas remain soft and chewy. This variation in texture within a single piece is what makes fougasse more interesting than a uniform loaf. The surface is brushed with olive oil before baking, which produces a golden, glossy finish. Best eaten warm, when the aromatic oils from the herbs and olives are most volatile. It pairs naturally with southern French dishes, charcuterie boards, or a simple bowl of good olive oil for dipping.
Classic Artisan White Sourdough
Healthy and savory authentic sourdough fermented slowly over a long time.
Chocolate Lava Cake
Chocolate lava cake bakes a batter of melted dark chocolate, butter, whole eggs, egg yolks, sugar, and a small measure of flour in buttered ramekins at 220 degrees Celsius for ten to twelve minutes, producing a set crust and molten center from a single brief baking window. The high oven temperature firms the outside and top of the batter into cake while the core stays liquid, so breaking the surface with a spoon releases a slow pour of concentrated warm chocolate. High-cacao dark chocolate provides a complex, bittersweet depth that pairs with the richness of butter fat, and vanilla extract softens and rounds the overall aroma. Timing controls everything in this recipe: overbaking by even two minutes sets the center solid and destroys the signature flow. The edges of each ramekin should feel just firm when pressed lightly through a towel at the ten-minute mark. Ramekins can be filled ahead and refrigerated, but the baking time then needs an extra one to two minutes to account for the colder starting temperature. Serving with a scoop of vanilla ice cream or a spoonful of cold heavy cream creates a striking contrast between the hot, dense chocolate interior and the chilled, lighter dairy.
Clafoutis (French Baked Cherry Custard Dessert)
Clafoutis is a traditional French dessert from the Limousin region made by arranging fresh cherries in a buttered baking dish, then pouring over a thin batter of eggs, sugar, milk, and flour and baking at 180 degrees Celsius for thirty to thirty-five minutes. The batter is considerably thinner than pancake batter, and the result when baked is a texture that sits between a creamy custard and a light sponge -- the edges puff and turn golden while the center around the cherries stays moist and yielding. Using unpitted cherries is the traditional method: the pits release a faint almond scent during baking that perfumes the surrounding batter in a way that pitted fruit cannot replicate. The cherries also hold their shape better with the pits in. Vanilla extract deepens the egg-and-milk base, and the cherries' own tart juice seeps into the batter during baking, creating concentrated pockets of fruit flavor that balance the overall sweetness. Clafoutis is served directly from the baking dish, typically dusted with powdered sugar and brought to the table while still warm, because the custard texture softens and loosens slightly as it cools, making the warm version noticeably more appealing. Made with blueberries, plums, or apricots instead of cherries, the dessert takes a different name -- flaugnarde -- though the technique remains identical.