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70g Unsalted butter
60g Granulated sugar
30g Egg
140g Cake flour
10g Cocoa powder
2g Baking powder

200g Wheat flour
50g Cake flour
40g Sugar
3g Salt
5g Dry yeast
50g Egg
120g Milk
40g Unsalted butter
15g Cocoa powder Granulated Sugar

320g DLA Chocofil Dark Chocolate


Preparation of Biscuit Dough

  1. In a bowl, mix the (room temp) butter using a wire whisk until creamy. Add in the sugar and beaten egg little by little. Continue creaming together.
  2. Sift together cake flour, cocoa powder and baking powder. Add it to the creamed butter mixture and mix until a dough forms. Wrap into a clean plastic film and put inside the refrigerator.
  3. (Make bread dough). Put all the ingredients of the dough together and knead the dough until fully incorporated.
  4. After kneading, divide into 8 equal parts. Shape into round balls and let rest in room temperature for 15 minutes.
  5. Cut the biscuit dough into 8 equal parts. Stretch and flatten the dough, making it larger than the bread dough.
  6. Cover the round shaped bread dough with the stretched biscuit dough.
  7. Roll the upper side of the bread dough into granulated sugar, and using a scraper, add a pattern.
  8. Put the bread dough in a plate and let it rest at room temperature with a towel over it for about an hour.
  9. After resting, bake in an oven at 180ºC for 15 minutes.
  10. When cooled down, pipe the bread with dark chocolate filling.
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