Creamy Chocolate Bread

Creamy Chocolate Bread

A soft and bitter dough. The chocolate in the middle is nice and creamy right after baking. Also delicious when cooled, of course.

Ingredients: makes 9, each about 170 kcal

Bread (strong) flour
230 g
Cocoa powder
20 g
20 g
3 g
Butter (or margarine)
20 g
Low Fat Milk
175 g
Dry yeast
2.5 g
Chocolate bar (whatever you like)


1. Add all of the ingredients except the chocolate bar to a bread maker and set it to make dough (you can also knead by hand!).
2. Separate the dough into 9 parts. Make into round shapes and let sit for 15 minutes. Break up the chocolate bar into 9 pieces, as small as possible by hand.
3. Use a rolling pin to stretch out the edges (the center should still be puffy) and insert the chocolate in the middle. Wrap it up and make a round shape.
4. Allow for the second rise, then bake at 190°C for 15 minutes (you don't have to put in a mold - either is fine).
5. What it looks like after being separated (after Step 3).
6. After the second rise.
7. Wishing I had a decorative pastry mold for after baking...
8. What the center looks like.
9. White chocolate heart-shaped (Recipe ID: 676185).

Story Behind this Recipe

I love fondant chocolate so I tried making a pastry of it.