Chocolate Darjeeling


Working Method

Main Ingredients
  • Mixing Spiral: 10 min 1st speed, 5min 2nd speed.
  • Dough temperature: 25-26℃
  • Bulk fermentation:
  • Scale: 50g
  • Intermediate proof: 20 min
  • Make up: Fill in chocolate darjeeling filling, make round shape, coat with chocolate crumble.
  • Final fermentation: 60 min at 28℃,80% RH
  • Oven temperature: 200℃
  • Baking time: 10-12min at about 200℃

Chocolate Darjeeling Filling
  • Heat whipping cream and tea leaf until 90℃, sieve and pour over chocolate. 

Chocolate Crumble
  • Mix everything till form crumble dough.


Complexity level:  

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

Belcolade Noir Selection Cacao Trace, contains of real Belgian Chocolate with its great taste and excellent performance.