The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

chocolate faces

meedo's picture

chocolate faces

For the dough:

3 1/2 to 4 cups all-purpose flour

1 tablespoon yeast

1 teaspoon baking powder

1 teaspoon vanilla

3/4 teaspoon salt

1/2 cup sugar

1 egg

1/4 cup milk powder

1/2 cup butter or 1/4 cup oil

1 cup water

For Filling:

chocolate chip (each face take about 6 pieces)

For Glaze:

 One egg yolk + 2 tablespoon milk + 1 teaspoon vanilla

And some melted chocolate chip to drew the eyes and mouth .

1-Make the dough by mixing all the ingredients , Turn out on to a floured surface ,Knead it to get a nice smoth and elastic (about 8 to 10 minutes). Place in a bowl ,Cover ,let rise in a warm place till double ( about 1 hour).

2-Cut the dough to 64 equal pieces , Flat each one with your hand , And fill it with 6 pieces of chocolate chip , close it and shape it to a nice round ball. Place it in a baking sheet ,Brush it with the Glazed , then take a small piece of dough to make round nose.

3-Let it rise about 30 minutes, Bake in 350 Oven for about 20 to 25 minutes.

4-Let it coll for 10 minutes ,Then drew the eyes and mouth . And serve 

Makes 63 faces.

zainaba22's picture



That really looks good and something unusual,Great job!


browndog's picture

they're just begging for a story to go with all those faces, I bet they were great fun to put together. I wonder what 'bread' people voices sound like, and I wonder if bread people snore!

bottleny's picture

I have a question though. Why does this dough recipe need baking powder?

meedo's picture

Adding baking powder to the dough gives this recipe a wonderful flavor, texture and more fluffiness, I tried it without baking powder but it turned different, so if you want to try it with or without it's your choice, but just making those faces it's so much fun.

copyu's picture

Many bakeries here will have something like this, somewhere in the shop. Yours would probably be a great hit in Tokyo. Nice job you did there!

Yesterday I went to a place called 'Niki Bakery' and they had "KA-ME-RON". ['kame' is tortoise/turtle; 'meron' is melon.] It was 'melon-pan' with four legs, a tail and a cutesy head and face. A week or two ago, the other bakery near my workplace had a variation called "ME-RON-PAN-DA" which is fairly obvious...the idea is to make the customers shout, "Kawaii!" (So cute!) and then buy, buy, buy. It usually works quite well with the local consumers. (If you ever need a new career, don't forget Japan...)



tattooedtonka's picture

Meedo, some of those faces look like some of my kin after they been in the sauce a little.

They just need some chin whiskers, and they could be Tonka's.

I am curious as to what these are, are they a cookie, or a donut?  Or are they something in between?

Also did you use a pastry bag with a thin tip, or some other tool for making the faces?

Well done Meedo, they are great looking.

Tattooed Tonka

meedo's picture

Hi Tattooed Tonka

I make my own pastry bag, I use a waxed or a parchment paper to make small bag then fill it with melted chocolate, close the top then cut a thin tip in the end , and you end up with an easy way to draw those faces.

Are they a cookie or donuts?

Hommmmmmmmm, Defiantly not a cookie, maybe it between the dount and a chocolate roll.  

My sister asks me to make those faces for the open day at school, and believe me all the kids' going crazy I cant till you how much they like it, so it's a perfect recipe for a kid's birthday party.

ChrisB's picture

I just love these! Thanks for sharing, you brought joy to this ole gal. I've gotta try these at my next family gathering. LOL


Saintmaya's picture

I am just getting into baking and I made these this morning.  I used semi-sweet chips since that is what I had on hand.  They are delicious!  I do think regular chocolate might have been a bit better, but possibly too sweet.

To let folks know, the consistency of the dough is like a dense doughnut.  It actually reminds me of a bun I got at a vietnamese bakery.  Extremely soft, dense and chewy. 


RollEXE's picture

Hey there,


Just wanted to know, when you say vanilla, do you mean vanilla essence?

meedo's picture

yes,vanilla essence.


alyaman's picture

waaaw  it's soooo yammyy

 great job



summerbaker's picture

Adorable!  I'll have to make these with my 9YO niece when she comes to visit.


jennyp19's picture

I made a batch of these with my 11 year old granddaughter threeweeks ago - she did most of the making.  Turned out a cross between bread and cake.  Very nice.  We baked half immediatley, and froze the rest for the following week when her four year old twin cousins came.  It was very handy to just put them on a tray to defrost, and then cook.  I can't remember how long they took to defrost, but it wasn't very long.  We weren't as good at drawing the faces as the ones above, and had some very perculiar expressions !!

I found that I didn't need to cook them for as long as suggested.  It also took a lot of cutting up to get so many. They are very small bits of dough.

julieb123's picture

I just made these after seeing them on here, they seemed like a cute idea to bring to school after the first week of classes. I did half with semisweet chips and half with milk chocolate chips. After tasting them both, I really preferred the milk chocolate chip ones to the semisweet ones. The semisweet chips seemed to take over the flavor of the tiny sweet breads! I think next time I will leave some empty too. They are SO GOOD without even adding chocolate!! Thank you for posting this (it was much more fun than reading my anthro book)


Edit: I just realized the little flavor hint they were missing: I forgot to add the vanilla! I was thinking it was something I couldn't hit it (it's such a small amount of vanilla for a large amount of dough), but it needs it. Well, they were delicious without vanilla so I imagine the amazingness*with* it! I might try these again this weekend just to see now. Thanks again for posting this.

Pusskin's picture

Hi a couple of real beginners questions for this recipe

1 What kind of yeast will work I'm assuming given the method either instant(ie bread machine) yeast or fresh. A tablespoon seems alot for instant but I'm not used to working in cups so it might be more flour than I'm imagining.

2 Can I use milk or milk and water rather than milk powder and water

Thanks in advance


vince hav's picture
vince hav

i love these little faces..

Kroha's picture

I am hoping that this thread is still "live".  I am wondering if these keep well enough to be made a day in advance.

Thank you!


JitkaB's picture

Those do look fabulous and I am set on making them for my kids to take to school. I do have one question, though. The ingredients mention to use either butter or oil. Have you tried it with both? Have you seen any significant difference? Which would you recommend?

Thanks for the post, it just put a smile on my face, too!



rolls's picture

i'd love to know also, if its possible to make these without milk powder, i usually always have some around ready to make Sawane Haleeb, but not today. hope meedo will come back and revive this old thread :) btw meedo, your ten min dough from your blog is THE BEST EVER! lol, i've been making it for ages and giving the recipe to everyone and then i find it on your blog!  :D

Salvia's picture

The photos above don't really show you how tiny they are...totally bite sized. I've got them with their little noses on and rising a bit more before popping them into the oven. I'm a little anxious about drawing microscopic faces on them afterwards, but if all else fails, I guess I can send them to school with chocolate swirls instead LOL. I usually put frosting in a sandwich bag and snip off the corner. I'll have to make sure to snip a very tiny hole for these! .... Fast forward to post face painting: they were indeed very hard to draw. I snipped a very small hole but the frosting was a bit too runny I think. I didn't make the frosting as described above simply because I can't bring myself to eat anything with raw eggs in it. So I melted some chocolate chips and added just a tad milk. Even so, I still had to add more chips to get it thicker. I think next time I'll skip the milk altogether in order to keep better control of the flow of chocolate through the microscopic hole in the bag. We don't have milk chocolate chips here so I used semi-sweet. The end result was very good, but I think next time I'll try to get bars of milk chocolate and put one square in each ball of dough and melt a little bit of that for the faces as well. Milk chocolate would have been nicer for kids. All in all, a very nice recipe and a special treat for kids....and not at all difficult to make either! Thanks for the fun new dessert to make together with the kids or on my own!