Pain Aux Chocolate




Storage temperature: Refrigerator temperature (25-35°C)

Shelf life: 2 days

<p>Bread dough</p>

- Mix Flour Mix all ingredients (except butter) until all ingredients are melted, then add butter and mix until dough is ready 

- 1st Resting 20-30 minutes in the freezer 

- Dough Rolling Roll out dough to fit butter size, pack the rolled and rolled butter part 1 time pick 3, 1 time pick 4

- 2nd Resting 30 minutes in the freezer 

- Shaping Roll dough to 3mm, roll with chocolate bar and cut the cake's size to your liking 

- Final resting 120-150 minutes, temperature 28ᵒC, humidity 80% 

- Decoration Brush eggs on the surface or cut the bread to shape


Temperature: 180°C-200°C 

Time: 14-16 Minutes

Pain Aux Chocolate

Complexity level:  

- Total weight of the flour: 2270 gr 

- Total recipe weight: 2570 gr 

- Weight per flour: 45 gr 

- Weight of each cake: 50 gr 

- Quantity: 50 pieces