Sourdough Chocolatines

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CalBeachBaker on 11 Feb 2022 at 09:15

Sources: Adapted from Roxana Jullapat @ BBGA who adapted it from Clotilde Dusoulier @ Chocolate & Zucchini 

To celebrate St. Valentine's day I made these delicious Sourdough Chocolatines. They have an intense chocolate taste while not being overly sweet. So far they have been a hit and make a nice addition to an espresso or coffee.

Recipe and process are below for those interested.

 

 

 

Sourdough + chocolate sounds like a promising combo. Makes me very curious.

You know that chocolatine is a very specific name that belongs to viennoiseries (pastries based on laminated croissant type dough)?

https://en.wikipedia.org/wiki/Pain_au_chocolat

The name is peculiar to Quebec and Gascony. They sold chocolatines in lots of places in Montreal (where viennoiseries are generally really good). 

Cocoa can soak up moisture and make the crumb heavier. I tried to compensate in my kugelhopf bake by adding cocoa to enriched dough after it had already been formed. It seemed to work well in the proofing but later shrank but I had other excess moisture issues as well :p

 

Thank you for the interesting information about the origin of the name 'Chocolatine' .

I just used the name of the recipe that I adapted from Roxana Jullapat @ BBGA who adapted it from Clotilde Dusoulier @ Chocolate & Zucchini who called it 'French Chocolate Bread'.

https://cnz.to/recipes/bread-brioche/chocolate-starter-bread-recipe/

 

Tony

This was a fun one! I found that I had to add more water, but otherwise made as written.

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