Chocolate Marble Bread

My crazy chocolate marble bread 😜.
When I last did this, I felt discontented, because I couldn’t do one more trifold. This time I finally squeezed in 3 trifold (27 layers), and superbly satisfied, OCD much?

Bread is soft and chocolate layer with Green and Blacks chocolate and Varlhona cocoa powder is yummy!

Original recipe is here, I made some adaptations and used a different bread recipe. Some things to note before you start:

the dough doesn’t require a first proof, because the folding process is a long one, it’s as good as a first proof.
the dough is placed in the freezer multiple times to harden and rest the dough, and harden the chocolate layer. This will allow the dough to be rolled out longer, and also help to make a clean cut in the final steps. Adjust accordingly if you stay in a warm or cold place.
don’t force the dough when rolling it out, just be patient and let it relax further if it shrinks back, it will then roll out longer. If you are not careful or too rough, the dough may be torn and the chocolate layer can flow out.
window pane is necessary for this recipe. By the third fold, you will see the dough becoming extremely thin but it should not tear.

Recipe – Chocolate Layer (Prepare at least one day before)

50g good quality dark Chocolate
20g salted butter
20g bread flour
10g cocoa powder
5g corn starch
70g milk
30g caster sugar
1 egg white
1/4 tsp salt

Method

Melt chocolate and butter in microwave at lowest setting in short bursts.
Mix bread flour, sugar, cocoa powder and corn starch. Add milk and use handwhisk to mix till combined. Next add in the melted butter, chocolate and egg white and mix them all together.

3. Place all ingredients in a pot and heat over low flames. Whisk the whole time to make sure the mixture does not burn. Stir until the mixture thickens and will lift off the pot base when you swirl with the hand whisk, as shown. And you can see the base of the pot. Set aside to cool.

4. Once mixture has cooled, pour onto a sheet of clingwrap. Flatten with a spatula and try to make a square shape. Cover with another sheet of clingwrap. Roll out using a rolling pin to a 18 cm by 18 cm square. Wrap with cling wrap and freeze till hardened (at least overnight).

Recipe (Bread)

260g bread flour
1 egg
100g milk
30g – 40g water
20g caster sugar
3/4 tsp instant yeast
25g – 30g butter
1/2 tsp salt

Method

1. Mix all ingredient except butter and salt in a stand mixer, for about 5 mins until a rough dough forms. Add in butter and salt and knead for next 20 -30 min till window pane stage. Stop regularly to scrape down and turn dough.

2. Form a round dough and wrap in a clingwrap. Flatten slightly and place in the freezer for 20-30 min, till dough is slightly hardened.

3. After resting, flour surfaces and rolling pin, roll out into a large square. Retrieve chocolate layer from freezer. Place as shown.

4. Cover chocolate layer with dough from the four corners and pinch to close, as shown. Make sure there are no air bubbles trapped inside. Press with palm to ensure dough sticks well to chocolate.

5. Remember to keep flouring as the coldness causes condensation and makes a very sticky dough. Roll out till double in length, then fold in 1/3 left and right. You can turn the dough around while rolling to make sure both sides are rolled out equally.

6. Roll out again (keep flouring above and below), and fold in 1/3 left and right again.

7. Dough will be too soft and sticky by now. Wrap in a clingwrap and send to the freezer for another 20 min.

8. Roll out one more time, and fold 1/3s again.

9. You can freeze again, or continue if the dough is ok. Roll out gently till about the length of the tin.

10. Use a sharp knife and cut dough into 3 long strip. Plait and place into baking tin.

11. Proof in a warm environment for about 2 to 2.5 hours as the dough is very cold, till it is close to the brim of the tin. I use a cup of hot water in my closed oven, and replaced the hot water very now and then.