Strong bread flour: 250g
Cocoa powder: 20g
Milk: 120g
Whipping cream: 90g
Caster sugar: 45g
Salt: 0.8 grams
Butter: 25 grams
Dry yeast: 3-4 grams
Valrhona 70% chocolate coins: 8 pieces
Heat-resistant chocolate beans: a handful
Place the yeast into the yeast compartment, and put the heat-resistant chocolate beans into the ingredient container. Add all other ingredients except the chocolate coins into the bread bucket. Select Program 3: Quick Bread, choose ‘Raisins’ as ‘Yes’, and set the baking color to ‘Light’. After the dough is kneaded into a ball, add the chocolate coins. Remove from the oven after 2 hours. Let it rest in a bag for about 10 minutes for a better texture, and wipe off excess steam from the bag.
