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Adding chocolate to yeast dough

Hi! I'm trying to figure out how to make a chocolate cinnamon roll in which the dough is chocolatey. I tried by subbing some cocoa powder in for the AP flour (and adding a bit of baking soda) but the results were rather dry and dense buns with only a subtle chocolate flavor. I'm curious as to whether I should try mixing in melted chocolate to the dough, for moisture and flavor? Is that a doomed idea?

Sarah is Food52's senior staff writer & stylist.

asked almost 2 years ago

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11 answers 1402 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

David Leibovitz has a recipe for a chocolate yeast bread in which he uses chopped chocolate and cocoa powder. You might review his recipe for help. I know he uses butter and eggs. (I'm assuming you want a yeasted dough like a sweet bread.)

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added almost 2 years ago

Yeast dough with chocolate
Oh yes, chocolate babka
Why reinvent the wheel
See two recipes here
https://food52.com/recipes...
Or two from away (Tori Avey, smitten kitchen):
http://toriavey.com/toris...
http://smittenkitchen.com...
Lots of wonderful territory to explore...

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Sarah Jampel

Sarah is Food52's senior staff writer & stylist.

added almost 2 years ago

Yes, those all sound WONDERFUL! But I was hoping to truly incorporate the chocolate into the dough rather than creating two separate layers.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added almost 2 years ago

OK, Sarah, I now get what you're wanting to make.
I can also see how the cocoa powder would make the dough dry (and maybe even impede the yeast action).
If I were to make a run at a chocolate dough, I would first make and raise the plain dough, then work in either lots of high-cacao cocoa powder and some additional fat (additional to whatever the recipe specified).
Another way to go is to make the plain dough, let it rise, then knead in a finely ground high quality bar chocolate (with or without additional fat...see how the dough feels), raise again and shape.
My model for this loaf would be brioche dough...rich, buttery, multifoliate, intermediate stints in refrigerator for long, slow rises..to give the chocolate a chance to incorporate and yet not dry out the finished product.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

The David Leibovitz recipes does incorporate the chocolate into the dough...I apologize if that wasn't clear. It's a chocolate yeast dough...not a babka or pain au chocolat.

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Bb305185 6b66 45c6 ac96 6204c9dd8a30  dsc09796
Sarah Jampel

Sarah is Food52's senior staff writer & stylist.

added almost 2 years ago

Yes, thank you!! I found his recipe for very helpful as a model. The buns are rising now! So I'll let you know how it goes once they're out of the oven. :)

7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added almost 2 years ago

Clotilde Dusoulier wrote on the subject a few years ago, Sarah. Here is the link, hope it is of help : http://chocolateandzucchini...

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Bb305185 6b66 45c6 ac96 6204c9dd8a30  dsc09796
Sarah Jampel

Sarah is Food52's senior staff writer & stylist.

added almost 2 years ago

Thank you so much!

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added almost 2 years ago

Basically you want a chocolate brioche dough, it has a little cocoa, melted cooled chocolate, lots of butter and eggs.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

Curious as to your results...how did the cinnamon roll work out?

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 2 years ago

I'd like to make one small observation here. The separate tastes of a rich yeast dough + chocolate, together in one bite, is one of life's most exquisite pleasures. ;o)

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