Believe me, it’s not difficult — no muss, no fuss. All you need is a little patience and faith to make these little cute chocolate rolls.
The Finnish cardamom bun I made before was very successful. It didn’t require kneading, which saved time, and it was very soft after baking. The way I handle these chocolate rolls is similar. It’s a delicious rich chocolate-flavoured bread roll.
Enhance Flavour with Cacao Nibs
Cacao nibs are cocoa beans that are air-dried, fermented, and then broken into nibs. Some will be roasted, and some will not. Cocoa nibs have a very fragrant chocolate taste, but also a nutty aroma. Here I use cacao nibs to match with the chocolate chips , and the chocolate taste will immediately upgrade!
Ref. Chocolate Rolls Video Recipe
Watch Mocha how to make chocolate rolls.
I’ve adjusted the recipe as below.
- 225 g flour, with 70% hydration rate
- No added water, only full-fat milk
- Butter is first melted in milk then added into flour
- Dough rest for 15 mins to absorb liquid before handling
- Only kneaded slightly until the dough is smooth
- Divided into 5 portions
- Baked for 15 mins in 180ºC oven
Based on my experience, this kind of bread does not require kneading. Just stretch and fold for a few times, give time to absorb all the moisture and gluten will form. It turns out very soft, not crumbly. For the effort and time that put into it, I am very pleased with the output.
Milky Chocolate Rolls Recipe
I’m pretty bad of shaping anything but I find this one easy! Just roll it up like a towel, it won’t go wrong!
Ingredients
- 235 g bread flour
- 15 g cacao powder
- 3 g yeast
- 20 g sugar
- 5 g salt
- 165 g full-fat milk, in warm temperature
- 15g butter
- 25 g chocolate chips for baking
- 25 g cacao nibs
- 25 g dried cranberry
How to Make
- Melt the butter in milk, add in the yeast and mix well.
- Mix the flour, cacao powder, salt, and sugar in a large bowl until the colour is uniform. Pour the milk mixture into the bowl, mix well with a spatula until the dough is smooth. Cover and let rest for 15-30 minutes to allow the dough to absorb the liquid.
- Stretch and fold the dough for several times until the dough develops gluten. Repeat until the dough is smooth and not stick to your hands.
- Then shape round the dough and cover, let it ferments until it doubles in size.
- Punch down the dough and divide into 5 equal parts. Round it again, and let it rest for 10 minutes.
- Roll the dough into an oval shape with a rolling pin, put cacao nibs and chocolate cranberry filling on it. Fold both sides towards the middle, flatten slightly and then roll up like a towel from bottom to top.
- Place the rolled doughs on a lined baking tray and cover with a dry cloth. Let them rise to about 1.5 times in size. Meanwhile, preheat oven to 180ºC.
- Sprinkle flour on the surface and make cuts with a sharp knife. Bake for 15 minutes.
