Chocolate bar

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

Ingredients

Tempera
260 g flour
5 g salt
25 g caster sugar
10 g fresh baker’s yeast
60 g (6 cl) cold milk
60 g (6 cl) cold mineral water
30 g cold butter PDO Poitou Charentes

+
125 g Lescure or PDO tourage butter

Chocolate sticks

Cocoa tempera
90 g pre-made dough
7.5 g unsweetened cocoa powder
9 g mineral water

Syrup
30g water
30g sugar

The recipe

For 5 chocolate bars

Combine flour, salt, sugar, baking powder, butter, water and milk in food processor. Blend for about ten minutes. Work the dough a little by hand. Take 90g to make the cocoa distemper.

Place in a bowl, filter and leave to grow for 45 minutes at room temperature.

Cocoa tempera
90 g pre-made dough
7.5 g unsweetened cocoa powder
9 g mineral water

Mix, in the bowl of a food processor, the cocoa powder with the water to obtain a paste. Add the 90g of dough previously removed. Knead for 4-5 minutes. Form into a square, wrap and chill overnight.

After 45 minutes, degas the dough and flatten with your hands to form a rectangle. Place in a cool place to firm up.

Soften the 125g butter and form a rectangle (1/2 the size of the dough). If you don’t have tourage butter, you can use AOP Poitou Charentes butter.

On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. The butter should be between 12 and 15°C and the tempera between 6 and 8°C. Overlap the two ends of the dough.

Roll out the dough into a long rectangle and make a single turn. Fold the right-hand side towards the center and then the left-hand side. Place in a cool, film-covered place.

Roll out a second time and place back in the fridge, covered with cling film, for at least 30 minutes.

Shaping the chocolatines

The next day, roll out the black dough to the same size as the white. Brush the white dough with water and place the black dough on top. Cover with film and chill for at least 45 minutes.

Roll out the dough into a rectangle, then cut it into strips measuring approximately 8.5 x 22 to 23 cm (depending on the length of your moulds).

Turn the dough over onto the cocoa side. The dough must be very cold before cutting, so don’t hesitate to put it back in the fridge. On each rectangle, make very shallow cuts on the black part using a cutter, leaving a 5 mm margin around the edges. Turn the dough over.

Place 6 chocolate sticks on each rectangle of dough, then roll up the chocolate breads without pressing the dough too tightly.

Then place them on a baking tray covered with Silpain.

Leave to rise for 2 hours at room temperature.

Bake at 170°C for 15 to 20 minutes.

The syrup
✔30g water
✔30g sugar

Heat the sugar and water in a saucepan until boiling. Brush onto the chocolate croissants or chocolatines while still warm, straight out of the oven.