with chocolate but something like a panettone then. Try flakes instead of heavy chips. You might make your own brushing melted onto baking parchment and crush after chilling into smaller flakes. Or grating a block of chocolate.
Thanks. I wanna keep the chunks fairly large. I was hoping the cocoa fat might help open the crumb. Think like a %60 butter pie dough and how it makes it flaky or puff dough. I though I can keep chunks of butter in the dough and frozen chunks might open up the crumb.(frozen butter goes in like last in 1st speed and not melted so it wont emulsify into the dough. That did not work. So instead I though maybe i can use cocoa butter since it has a higher melting point. ANd because of that I wanted to try high fat coco chips. But i got myself just raw cocoa butter chips to try to see how it resulted. DID NOT WORK. haha.
with chocolate but something like a panettone then. Try flakes instead of heavy chips. You might make your own brushing melted onto baking parchment and crush after chilling into smaller flakes. Or grating a block of chocolate.
Thanks. I wanna keep the chunks fairly large. I was hoping the cocoa fat might help open the crumb.
Think like a %60 butter pie dough and how it makes it flaky or puff dough. I though I can keep chunks of butter in the dough and frozen chunks might open up the crumb.(frozen butter goes in like last in 1st speed and not melted so it wont emulsify into the dough. That did not work. So instead I though maybe i can use cocoa butter since it has a higher melting point.
ANd because of that I wanted to try high fat coco chips. But i got myself just raw cocoa butter chips to try to see how it resulted.
DID NOT WORK. haha.