Sourdough with dark chocolate spots! It has moments of deep chocolate flavor without being sweet- perfect for cheese!
I used a lowish- hydration dough with a one hour autolyse. After the first set of stretch and folds, separated out about a third of the dough and worked in a paste of cocoa powder and water. After bulk fermentation, divided chocolate dough into twelve pieces and shaped into balls, then individually wrapped in master dough and squished together into a boule. Proof, score and bake as normal.