The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chocolate Espresso Buns

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Happy-Batard's picture
September 8, 2008 - 3:44pm -- Happy-Batard

Chocolate buns(crumb)Chocolate buns(crumb)I recall fondly in St. Louis, the guys from Companion Bakery used to bring us Choco-espresso rolls occasionally...so i tried to duplicate it. Let me tell you these are wonderful. I used fresh brewed espresso (chilled) in place of the water, and Callebaut Dark Choc. I will make these again and actually write a recipe so that you all can enjoy these wonders.

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Comments

Mini Oven's picture
Submitted by Mini Oven on

That is just the kind of recipe this woman wants!  That would pep up my bacteria blues!

Thank You! 

Mini O

Happy-Batard's picture
Submitted by Happy-Batard on

  • hope to reign in your rope! i can give the recipe with some tought( i dont use recipes) so let me know :)

 

Mini Oven's picture
Submitted by Mini Oven on

And what's the flour?  Sweetner?  Any butter?   salt or soda? 

Mini O

Happy-Batard's picture
Submitted by Happy-Batard on

  • wow, you're pushy ! lol just kidding... it's just a basic bread 3 cups of flour and 1 1/8 c of espresso( used instead of water) about 3 oz(volume) of starter( pooloish type) 4 Tables Cocoa powder 4 T honey 1 T vanilla 1 T kosher salt------all those measures are approximate

Happy-Batard's picture
Submitted by Happy-Batard on

and a bunch of chopped chocolate, dark is best for savory bread... this is not a sweet bread...but could be made that way i suppose

 

Mini Oven's picture
Submitted by Mini Oven on

Do you have an elf that dumps things into your recipes too? How do you like to eat them plain or with something? That's a lot of salt. Your older picture vanished. Welcome to the club!

3 cups of flour....360g flour...gotcha!

I'm starting off with the expresso first.  Waiting on my starter and chopping up chocolate.  Thankx

Mini O

Mini Oven's picture
Submitted by Mini Oven on

Try this, go back up to the main entry article and click on edit...  now move your cursor to where the other picture was (add some spaces or lines or something to make room and click on the little camera.  Then your photo file will open and you can choose to put it back in.  That's my only guess.  I gotta run..   good luck.. Thanks for the ideas...

Mini O

Happy-Batard's picture
Submitted by Happy-Batard on

the chocoalte stays soft, so plugra or any sweet butter would make this dessert not bread.

Janedo's picture
Submitted by Janedo on

Those look mighty goood! I'll have to give them a try with all my chocolate freaks over here.

Jane 

Mini Oven's picture
Submitted by Mini Oven on

I made too many changes. oops. Had problems with finding estimated ingredients so here's what I have so far....in bold:

  • 3 oz starter 100% hydtation (100g mature starter -40g water/40g flour)
  • 1 1/8 c expresso (270g warm water with two Tbs instant coffee)
  • 4 Tbs pwd cocoa (three tubes or sticks of Bitter Sweet cocoa mix designed for drinking)
  • 4 Tbs honey (1 Tbs only, the tubes above had some sugar in them)
  • 1 Tbs vanilla (1 package of vanilla sugar)
  • 1 Tbs salt (2 teaspoons salt) too much reduce to ONE TEASPOON or LESS!!!
  • 3 cups flour (360g bread wheat flour)
  • dark chocolate pieces (70g semi-sweet chocolate pieces from a block)


Combined coffee, cocoa, vanilla, honey and starter, blended well. Added flour and salt blending with a spatula. Covered and sat overnight in refrigerator. (I was too tired to knead so I chilled the dough and went to bed.)

This morning I took it out and let it warm up and kneaded it lightly. It is soft, very smooth and dark and smells so good, I am tempted to turn into a raw dough eater. The aroma of coffee and chocolate is just wonderful. The chocolate pieces are waiting to be worked in but I thought I'd let it ferment first. It is now rising and ready to be folded.

All kinds of thoughts cross my mind: Rolling the shaped dough in sesame seeds, adding rye to beginning recipe or using a rye starter, adding walnuts and cheese (oh that sounds good... and... maybe shreads of chili pepper) Chilies and chocolate, chilies and choco...

Shaped into rolls, 110g each, 8 pieces. Let rise. Baked in a cold oven that takes 10 min to heat up to 200°c Steam starts after one minute. So heavily steamed 20min at 230°c and baked another 20min dry at 200°c letting out the steam between settings. Cool on rack.

Mini O

Happy-Batard's picture
Submitted by Happy-Batard on

Yes, that looks like it's the same, but different. lol I think your addiction of sugar and drinking cocoa will add just enough sugar to make it not so bitter as mine was, yet not too "desserty" Let me know how it is :)

Mini Oven's picture
Submitted by Mini Oven on

I danced downstairs and into the supermarket only to spend a long time searching for good ol' cocoa. Couldn't find it. This was the closest I could get. I did taste the dough and the bitter is well balanced with the salt and sugar, not too sweet, then I mixed in the choco chunks.

Waiting for rise. Do you have a preference on shape? Round, singles, a whole crowded pan, knots?

Mini O

Mini Oven's picture
Submitted by Mini Oven on

Here is what I shaped:

 the aroma will drive you cocoa!

Coffee Chocolate Bread

...waiting, the final proof...

Mini O

Happy-Batard's picture
Submitted by Happy-Batard on

I think your pull-apart shape looks fun, especially for coffee with friends. Mine were very moist and I think yours will be even more so with the intermingling of steam. You are inspired LOL.

Mini Oven's picture
Submitted by Mini Oven on

Moist, chocolaty but too salty!  Not sweet, salty.  How did that happen?   Pull apart nicely.  Glossy on top.

 not a tea ring

Coffee Chocolate Bread

 

 Moist not dry, baked full 30 minutes

Coffee Chocolate Sourdough   

Now what?  Let it cool and taste it again. 

Mini O

Mini Oven's picture
Submitted by Mini Oven on

These are worth the try.  The Paris tray in the background, I'm sure, influenced my rise.  I think all you need to do is speak a little french to them, and get the same effect.  Something about Paris et Chocolat. 

Mini O

apprentice's picture
Submitted by apprentice on

The possibilities really are endless, aren't they Mini O? I love watching your free-spirited enthusiasm and creativity in action. Glad you had a chance for some fun after the rope business.

Mini Oven's picture
Submitted by Mini Oven on

from immediate family members,  too salty.  Next time way reduced.  I think most think chocolate should be sweet.  Looks like it should be cake, smells like cake, it's a little firmer than cake, then suddenly....    guess that's its only fault.

Mini O

Happy-Batard's picture
Submitted by Happy-Batard on

Absolutely beautiful!! I wonder what type of salt you used? I always use kosher or sea salt in it's larger crystal form, so maybe this is why my Tablespoon measure(which you decreased) may have been diff? I'm not sure. Great job though and maybe try another batch...i will be later today and will post pics/recipe tomorrow :) Happy

Mini Oven's picture
Submitted by Mini Oven on

which is stronger than kosher.  I normally don't add salt to desserts but this is bread, right?

Well I had a little with a mixed green salad and the tastebuds and brain were having a rough time with it.  Didn't quite go together.  The bacon strips in the salad didn't help much.  But I think by itself just as a snack it's not bad ...and there's all that wonderful chocolate in there.  Maybe I'll mix up a salt free dough and use this one as altus  mixed with it.  I hate to see it go to waste.  Between the salt and the bitter chocolate, I couldn't taste the sourdough.  So this is the 4 senses bread...bitter sweet salty & sour

I definitely like the texture, moistness, and ease of making.  I will also retard the dough again in the fridge after mixing.  The dough is a little sticky but a little flour and bench scraper makes the work light.  I didn't knead much, just to blend ingredients.  The crust looks so caramel rich brown, I came close to burning the top but it still didn't dry out.  That makes it better than cake.  Heck, I might even find expresso this time.  

Rope?  What's rope?

Mini O

Mini Oven's picture
Submitted by Mini Oven on

But now the bitter chocolate plays a big roll.   For bitter chocolate lovers only!   

I don't know....my sweet tooth wants this sweeter and with ice cream...  

Mini O