Ingredients ?

Bread

Warm water 90g

Yeast 4.5g

Butter 25g

Dark Chocolate (bittersweet) 45g

Whole Egg Whites 25g

High Gluten Flour 185g

Cocoa Powder 15g

Caster Sugar 25g

Filling

Butter 10g

Dark chocolate 70g

Cream 60g

Remaining egg wash to brush the top

Runny chocolate bread ?

Start to make the bread 40 degrees warm water with yeast for leavening

Butter and chocolate cut into small pieces and melt completely in water ? Add the egg mixture and mix well ? Allow to cool before using

Sift the flour and cocoa powder and add the sugar and mix well ? Pour the yeast and chocolate syrup into the pit. Put it in the cooker and beat it to form a thin film

The first fermentation will be 2 times the size of the dough, about 1 hour

While the fermentation is going on, put the filling in a bowl and put the chocolate, cream and butter in it. Chocolate, cream and butter melt in a bowl over water and let it cool

Punch down the fermented dough and ventilate it. Divide the dough into 5 equal parts. Cover with plastic wrap

Now divide the filling into 6 equal portions

Round the dough and flatten it. Thick in the center. Thin the edges

Put the filling in the center and pick up the edges and press them together randomly. Pull out the extra piece and put it aside. When you are done with one, put it into the mold. So on and so on, we wrapped up 5 pieces and finally put all the pieces together and rolled them into a ball. Wrap the last one ?



Preheat the oven to 170 degrees Celsius. The oven is preheated at 170 degrees Celsius. Lower center for 20 to 25 minutes

This is the first time I've seen a mold with the same shape.