Chocolate Hazelnut - Puratos

Ingredients

	Grams
Main Ingredients
Tegral Chocolate Mix	1000
Water +/-	540
Yea	Yeast12
Butter	30
Charcoal Powder	10
Salt	5
Belcolade K10	200
Main Ingredients total	1785
Chocolate Hazelnut Filling
Hazelnut Paste	250
Belcolade Noir Selection Drops C501/J	200
Cremyvit Classic	190
Milk	500
Chocolate Hazelnut Filling total	1140
Topping
Butter	100
Icing Sugar	100
Cake Flour	200
Cremyvit Classic	40
Milk	200
Topping total	640

Working Method

Mixing Spiral: 10mins at 1st speed, 5mins at 2nd speed.
Dough temperature: 25-26℃
Bulk fermentation:50mins
Scale: 80g
Intermediate proof: 20mins
Make up: Wrap chocolate hazelnut filling inside, make oblong shape.
Final fermentation: 60mins at 28℃,80% RH
Before Bake: Pipe topping on top
Oven temperature: 200℃
Baking time: 10-12mins at about 200℃

Chocolate Hazelnut Filling

Warm milk, add in Cremyvit classic. Whisk on high speed for 1-2mins.
Add in chocolate and hazelnut paste, mix well.

Topping

Mix well all ingredients together

Description

Complexity level:

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

Cremyvit is a range of deliciously smooth and creamy custard cream mixes that take only moments to prepare

Belcolade , contains of real Belgian Chocolate with its great taste and excellent performance.

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