Chocolate Heart Pastries

Chocolate Heart Pastries

The soft and bittersweet dough pairs nicely with sweet chocolate for a Valentine's treat.

Ingredients: 16 little pastries (or 6 big pastries) About 80 cal/pastry

Bread (strong) flour
230 g (92 g)
Cocoa powder
20 g (8 g)
20 g (8 g)
3 g (1 g)
20 g (8 g)
Low Fat Milk
175 g (70 g)
Dry yeast
2.5 g (1g)
Chocolate bar
15 g (6 g)
Original Chocolate Bread
Recipe ID: 648576


1. Place all the ingredients, expect the chocolate, into a bread maker and run the dough course. If kneading by hand, warm low fat milk in the microwave until warmed to the touch.
2. After the 1st rising, divide the dough and round into balls with letting them dry out. Let rise for 15 minutes. This pictures shows half a batch.
3. Crush the chocolate in a plastic bag with a rolling pin, then grate.
4. This is the grated chocolate.
5. Roll the dough out to a 15 cm oblong, then place the grated chocolate on top. Seal tightly and taper the ends.
6. Fold in half and close the seam. Cut a slit where the ends edges meet. (This picture shows the dough from the side).
7. Turn the cut side to the top and allow to rise until doubled in size.
8. Bake at 180°C for 10 minutes. If making larger sized hearts (230 g) bake for 15 minutes.
9. All done Since some oil will have been released from the chocolate, lay on parchment paper to cool.
10. Scatter with strawberry chocolate chips.
11. Another chocolate bread to try is Recipe ID: 648576.

Story Behind this Recipe

I made Recipe ID: 64876 in a heart shape for Valentine's Day.