Chocolate Baton

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Mix all ingredient in spiral mixer except butter for, 7 mins slow & 5 mins fast, or until gluten develop.
Shape the dough in a rectangle shape and rest in freezer for 30 mins.
Next, sheet the dough to 4 mm and cut into long rectangle stick and shape into stick
Poof the bread stick for 20mins.
Bake the bread at 185’C top and 185’C bottom for 20 – 30 mins.

Complexity level:

Tegral Chocolate Mix, a complete powdered mix for the production of premium chocolate bread with irresistible rich chocolate taste.

Chocolate Baton is a chocolate stick with Real Belgian Chocolate Chip, Belcolade K-10.

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