the recipe

Ingredients (cocoa dough)

• 950 g Infibra Flour W300
• 50 g Bitter powder cocoa
• 500 g Whole milk
• 150 g Butter
• 30 g Yeast
• 20 g Salt
• 20 g Sugar
• 10 g Malt

Directions (For both doughs)

1. Knead all ingredients until proper gluten development is achieved.
2. Let the doughs rest for about 10 minutes on the work surface, covered with plastic wrap
3. For 1 kg molds, cut 500g of plain dough and 500g of cocoa dough, roll them out (can use a dough sheeter) and layer the cocoa dough on top of the white dough.
4. Tightly roll into a log shape and place in a greased loaf pan.
5. Proof until ready, then bake at 180-200°C for ~30 minutes