Dark Chocolate Baguette
Quick answer
This rustic chocolate baguette features a crisp crust filled with dark chocolate chips.
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.
This rustic chocolate baguette features a crisp crust filled with dark chocolate chips. The dough is prepared by combining bread flour, cocoa powder, dry yeast, salt, sugar, and lukewarm water. Once the dough becomes elastic after kneading, dark chocolate chips are folded in gently. After the first rise, the dough is divided and rested before being shaped into long, tapered ovals. This shaping helps retain moisture in the thicker crumb during baking. The loaves are proofed a second time, scored diagonally, and sprayed generously with water. Baking them at 220 degrees Celsius with oven steam creates a distinct double-layered crispy crust. High-quality cocoa powder and dark chocolate chips ensure a deep cacao flavor throughout the bread, offering a subtle sweetness inside a crusty exterior.
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 a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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