Flour W 330 |
560g |
RENO CONCERTO FONDENTE 72% |
75g |
sugar |
40g |
water |
710g |
unsalted butter 82% fat |
350g |
CACAO IN POLVERE |
15g |
yeast |
130g |
salt |
38g |
DOLCE FORNO |
3.000g |
milk |
300g |
eggs |
450g |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
15g |
laminated butter |
1.000g |
BARRETTE FONDENTE |
|
CHOCOBAKE CHOCOLAT |
Use a twin diving arm mixer. Mix all the ingredients (except the butter) for about 20 minutes. Next add the butter and keep mixing until the dough is velvety smooth with a soft consistency.
Ingredients
Flour W 330
560g
RENO CONCERTO FONDENTE 72%
75g
sugar
40g
water
310g
unsalted butter 82% fat
50g
15g
yeast
10g
salt
8g
Preparation
- Cocoa dough recipe:
Use a twin diving arm mixer. Mix all the ingredients (except the butter) for about 20 minutes. Next add the butter and keep mixing until the dough is velvety smooth with a soft consistency.
Ingredients
3.000g
water
400g
milk
300g
eggs
450g
salt
30g
unsalted butter 82% fat
300g
yeast
120g
Preparation
- Cocoa dough recipe:
