Rich Chocolate: Chocolate Salt Rolls! Recipe

First, prepare all the necessary ingredients. For the dough, except for the butter, pour all the ingredients into the mixing bowl and mix slowly.

After the dough comes together, turn on medium-high speed and mix.

Knead until it can be stretched into a thick film.

Add the softened butter and mix slowly. Once the butter is absorbed, switch to medium-high speed mixing.

Knead until it can be stretched into a thin membrane, then add cocoa powder and knead until smooth.

Place in a fermentation chamber at 28 degrees Celsius for 1 hour.

The dough has risen to double its size.

Divide the dough into 9 portions and flatten them.

Flip the dough over and fold both sides towards the middle.

Continue folding the dough towards the middle, pinching the seam closed.

Roll the dough into a cone shape.

Repeat the same steps for all doughs, cover with plastic wrap and refrigerate for 25 minutes to relax, then freeze for 5 minutes. After relaxing, remove the dough and roll it into a slightly longer shape.

Roll out the dough until it is long.

Add salted butter and chocolate, and brush a thin layer of butter on both sides of the dough, avoiding the tail.

Roll it up from top to bottom, keeping the distance between the two sides even while rolling, and gently press the dough.

Follow the same steps, then place the container in a fermentation chamber at 30 degrees Celsius for 30 minutes.

Ferment until it increases in size by 1.5 times.

Place in a preheated oven and bake at 230 degrees Celsius (top heat) and 190 degrees Celsius (bottom heat) for about 15 minutes. After placing the food in the oven, spray steam for 5 seconds. Baking time and temperature are for reference only, as each oven is different!

After baking and cooling, pipe melted chocolate on top and sift cocoa powder before serving!

Finish!