- 500g Flour WW 260-350
- 50g Beaten eggs
- 70g Sugar
- 80g Soft Butter
- 60g Dark Cocoa
- 400g Hulalà Duetto
- Hulalà Golden Glaze
- 7g Dried dehydrated yeast
- 10g Salt
- 300g chocolate drops (optional)
Dissolve the yeast in Hulalà Duetto, pour it into the planetary mixer and add all the remaining ingredients, leaving the butter and salt at the end.
For the version with chocolate chips, add 300g/Kg of chocolate drops to the mixture.
Let proof until doubled in volume.
Shape as desired (croissants, viennoiserie, pan au chocolat) and let rise for about another hour.
Spray the surface with Hulalà Golden Glaze.
Cook at 160° C – 50% fan – for about 12 minutes.