Also for Valentine. Chocolate baguette
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Also for Valentine. Chocolate baguette

Also for Valentine. Chocolate baguette

150 minutes
Does not include time to lay the dough.

Introducing the recipe of “Chocolate Baguette” with a cute heart pattern and how to make it with a video. A luxurious baguette with plenty of sweet chocolate wrapped in dough containing cocoa. Since it contains a heart-shaped coup, it looks like it’s baked. Recommended for souvenirs and gifts.

Writer : macaroni_channel

This is the official video account for macaroni. Trends, time saving, sweets, and surprising idea dishes, how-to’s using items such as napkins and forks, and a convenient kitchen that makes cooking more fun.


(For 2 bottles)

  • Semi-strong flour
  • cocoa powder
  • Dry yeast
    2 g
  • salt
    4 g
  • water
  • Sweet chocolate

How to make


Add semi-strong flour and cocoa powder to a bowl and mix with a whisk to make a hollow in the center, then add water, instant dry yeast and salt and mix with a skipper.


When the dough is bundled, take it out on a table and knead for about 10 minutes until the surface of the dough becomes smooth.


Re-roll and put it in a bowl, cover with plastic wrap and let it ferment in a warm place at about 30℃ for about 30 minutes. Fermentation is complete when inflated to about twice the size.


Take it out into a kneading stand and divide the dough into two equal parts. Shape each dough into a square shape by hand.


Fold ④ in three and fold it tightly with a wet cloth squeezed tightly and rest for 15 minutes. With the binding side up, stretch horizontally with your palm horizontally and put about 25g of chocolate.


Fold it so that the chocolate is rolled up and the dough is stretched one-third before. Place the rest of the chocolate in the center. In the same way, fold the fabric while stretching it so that the chocolate is rolled in, and firmly bind the seams.


Roll it on the kneading table and shape it with the stitches facing down. Place the dough on a baking sheet lined with an oven sheet at intervals, divide the sheets with the oven sheet, and fix the edges with wraps. Secondary warm for about 30 minutes in a warm place at about 30℃.


When fermentation is complete, sprinkle strong flour (outside the amount) on the surface with a tea strainer,
Make a notch in the V shape with a coup knife.


Set the oven preheated to 230℃ to 210℃, spray it and bake for about 20 minutes.
After baking, take it out on a net and let it cool down.

Tips and points

・When you roll in sweet chocolate, please roll it up tightly.
-When sticking to the kneading table during molding, shake hand powder.

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