Straightforward Twisted Chocolate Croissant French Bread

This straightforward twisted chocolate croissant french bread is one of the best ways to get a buttery, flaky chocolate croissant…however with half the work!

After the loopy recognition and success of the unique twisted croissant French bread, it was only a matter of time till a chocolate model made an look.

On this chocolate croissant French bread, darkish chocolate is enrobed in flaky, buttery layers of sentimental French bread, and it’s simply among the best issues I’ve ever made (or eaten!).

Three halves of chocolate croissant French bread.

French Bread Dough

Identical to the unique twisted croissant recipe, the dough is straightforward, foolproof, and really easy to work with – it’s good for this croissant bread!

Utilizing any stand mixer of your alternative (or making it by hand with a bowl and spoon), combine and knead the dough substances till a mushy, easy dough types. Let it rise till doubled.

With a purpose to make sure the dough is straightforward to roll out, don’t over flour the dough! Add flour till the dough is mushy and barely sticky however simply clears the edges of the bowl. It ought to depart a light-weight residue in your fingers however not be overly moist and sticky.

Bread dough rising in stainless steel bowl.

The best way to Make a Butter Sheet

The butter sheet is instrumental in creating the flaky layers within the chocolate croissant French bread.

To make the butter packet and butter sheet:

  1. Seize a chunk of parchment paper about 16 1/4-inches by 12-inches (doesn’t must be actual, however needs to be near these dimensions). The precut sheets are about this measurement.
  2. Fold the 2 quick edges on all sides in towards one another about 4 1/2 inches. They are going to overlap a bit. Crease the sides nicely.
  3. Preserve these edges folded in and fold the highest and backside edges over about 1 3/4-inches.
  4. When all the sides are folded in, it can kind a little bit parchment packet with the middle rectangle dimensions about 8 1/2-inches by 7-inches. 

Don’t stress an excessive amount of in regards to the folding – these are simply tips. If the folds are off by a little bit bit, it’s not going to be an issue so long as the folds utterly enclose the middle space the place the butter will go. For actual measurements, take a look at the reference chart on this put up.

Butter cubes in parchment, parchment folded, using rolling pin to flatten butter into thin sheet.

The best way to Fold and Roll Out the Chocolate Croissant Bread

When the dough has risen and butter has chilled, frivolously punch down the dough and prove onto a frivolously floured counter.

Roll the dough right into a rectangle about 18-inches by 11- or 12-inches.

Take the butter packet out of the fridge, and unfold the parchment (however depart the butter on the parchment paper). Place the butter packet face down on the middle of the rolled out bread dough. Peel the parchment fastidiously off the butter leaving the butter sheet on the dough.

Utilizing the photographs beneath as a reference, start by folding one quick facet of dough about midway to 2/3 over the butter. Fold the opposite quick facet of dough over the butter, overlapping the primary folded facet by about an inch.

Fold the highest and backside edges over about 1/2- to 1-inch and press to seal after which fold the dough in half lengthwise to kind a rectangle loaf.

Placing butter sheet on bread dough, folding bread dough in thirds over butter, pinching edges of dough and folding in half.

Rolling and Folding

Roll the thick, folded loaf into a protracted rectangle about 8-inches by 22-inches. If the dough springs again when rolling, let it relaxation for 5-10 minutes to let the gluten loosen up and roll once more.

Rolling out butter filled French bread dough into long rectangle.

What Sort of Chocolate to Use

Coarsely chop about one cup of fine high quality semisweet or darkish chocolate. An excellent/prime quality chocolate is vital right here for style and in addition for texture/meltability.

I exploit Ghirardelli bittersweet chocolate chips and coarsely chop them or run them via just a few pulses in a meals processor. They soften higher than every other model of chocolate chips. A top quality bar of chocolate will work nicely, too.

I’d NOT advocate different manufacturers of chocolate chips (I attempted this bread with Costco-brand semisweet chocolate chips and it wasn’t nice).

Coarsely chopped dark chocolate on cutting board.

The best way to Incorporate Chocolate Into the Dough

Sprinkle about 2/3 of the chocolate throughout the rolled out dough and press the chocolate frivolously into the dough.

Fold up the underside half of the dough adopted by the highest half of the dough to fulfill within the center. The chocolate will get disrupted and fall misplaced a bit – that’s okay.

Sprinkle the remainder of the chocolate on the underside half of the dough and press it frivolously into the dough. Fold the dough in half so the highest half of the dough folds over the underside half.

*If this folding course of is complicated, take a look at the Instagram reel right here that reveals the entire course of.*

Folding up French bread dough over chopped chocolate.

Roll the folded dough right into a 12-inch or 13-inch sq.. You may see little bubbles on the floor of the dough. Completely regular (don’t intentionally pop them!).

And edges of chocolate may pop via the floor of the dough. That’s okay, too!

Reduce the sq. into 4 strips.

Rolling out French bread dough and cutting into four strips.

Twist every strip and place on parchment-lined half sheet pans.

If you raise the twisted strips as much as placed on the ready pans, accomplish that fastidiously so the loaves don’t get stretched out.

Twisted loaf of chocolate croissant French bread.

Rise and Bake

Let the loaves rise till noticeably puffy in a comparatively cool spot so the butter contained in the dough doesn’t soften.

Two loaves of chocolate croissant French bread risen on sheet pan.

Bake till golden, about 20-22 minutes in a 375 diploma F oven (bake at 400 levels F for a darker crust).

Instantly out of the oven, use a pastry brush to brush any of the butter on the sheet pan onto the highest and sides of the loaves.

Brushing butter over baked loaves of French bread.

Each Loaf is Distinctive

This bread is curvy and exquisite in a one-of-a-kind method, and no two loaves will look the identical due to the rolling and folding and chopping and twisting.

The chocolate provides a wealthy decadence and depth to this buttery, flaky bread that’s out of this world scrumptious.

Two baked loaves of chocolate croissant French bread.

Wonderful Chocolate Croissant French Bread

This bread is inconceivable to withstand proper out of the oven. It’s so buttery and flaky – the crust actually crackles as you tear into it.

And talking of tearing, you possibly can go the country route and tear off items of bread to take pleasure in, or you possibly can minimize cleaner slices.

Both method, you’re going to expertise crackly crust, buttery layers, fluffy bread, and wealthy, darkish chocolate all through.

Half of baked loaf of croissant French bread.

The Chocolate Croissant Debate

I do know that for true croissant purists, this straightforward twisted chocolate croissant French bread can’t take the place of a beloved and genuine ache au chocolat.

However for these of us who need all of the deliciousness of a chocolate croissant in a fraction of the time (and with method much less work and ready durations), this less complicated chocolate croissant bread is a ravishing reply.

To not point out that it’s an absolute showstopper. A bread recipe to make sure instantaneous rock star standing and make you’re feeling one million bucks of confidence within the kitchen. You are able to do it!

I’m already dreaming up the subsequent variation (cinnamon and sugar, I’m coming for you!).

Flaky chocolate croissant French bread.

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Three halves of chocolate croissant French bread.

Straightforward Twisted Chocolate Croissant French Bread

  • 1 cup (227 g) salted butter, cool room temperature
  • 2 cups heat water, 105-110 levels F
  • 1 tablespoon instantaneous or energetic dry yeast
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 4 3/4 (675 g) cups all-purpose flour, kind of (see word)
  • ¾ to 1 cup (113 to 170 g) coarsely chopped good-quality semisweet or darkish chocolate (see word)
  • For the butter packet: seize a chunk of parchment paper about 16 1/4-inches by 12-inches (would not must be actual, however needs to be near these dimensions). Fold the 2 quick edges of the parchment in towards one another about 4 1/2 inches. They are going to overlap a bit. Crease the sides nicely.

  • Preserve these edges folded in and fold the highest and backside edges in about 1 3/4-inches. It ought to kind a little bit parchment packet when folded with the middle rectangle dimensions about 8 1/2-inches by 7-inches. See photos within the put up for a visible.

  • Unfold the parchment. Reduce the butter into massive items and place within the middle of the parchment. Fold up the packet utilizing the pre-creased folds and flip over so the folded edges are on the underside.

  • Use a rolling pin, frivolously faucet the butter (an excessive amount of aggression right here and the parchment might rip) till it begins to flatten and merge right into a thick sq.. Proceed tapping or use the rolling pin to roll the butter into a skinny sheet so it reaches all the sides of the parchment packet and has a comparatively even thickness. Place within the fridge to relax when you make the dough.

  • For the dough: Within the bowl of a stand mixer fitted with the dough hook, add the water, yeast and sugar, and let sit till foamy, 2-3 minutes. Add the salt and flour and blend till a mushy dough types that clears the edges of the bowl. Add extra flour, a little bit at a time, if the dough is sticking to the dough hook or sides of the bowl.

  • It is REALLY vital that this dough just isn’t over floured and stiff or will probably be laborious to roll it out. On the flip facet, a dough that’s too mushy and sticky might be problematic, too. Attempt for a dough that’s mushy and barely sticky however simply clears the edges of the bowl. It ought to depart a light-weight residue in your fingers however not be overly moist and sticky.

  • Knead for 3-4 minutes till the dough is mushy and easy.

  • Cowl the bowl or switch the dough to a frivolously greased bowl and canopy. Let rise till doubled, about an hour.

  • Evenly punch out the dough and prove onto a frivolously floured counter. Roll right into a rectangle about 18-inches by 11- or 12-inches.

  • Take the butter packet out of the fridge, and unfold the parchment (however depart the butter on the parchment paper). Place the butter packet face down on the middle of the rolled out bread dough. Peel the parchment fastidiously off the butter leaving the butter sheet on the dough.

  • Work shortly and do not over work the dough throughout the subsequent couple steps of folding and rolling so the butter would not get too mushy!

  • Fold one quick facet of dough about midway to 2/3 over the butter. Fold the opposite quick facet of dough over the butter, overlapping the primary folded facet by about an inch.

  • Fold the highest and backside edges over about 1/2- to 1-inch and press to seal.

  • Fold the dough in half (from proper to left or vice versa) as soon as extra.

  • Beginning within the middle, roll the dough out into a protracted, skinny rectangle, about 8-inches by 22-inches. If the dough springs again when rolling, let it relaxation for 5-10 minutes to let the gluten loosen up and roll once more.

  • Sprinkle about 2/3 of the chocolate over the dough all the best way to the sides. Press chocolate frivolously into the dough.

  • Fold one quick fringe of the lengthy rectangle into the middle over the chocolate. Repeat with the opposite quick edge so that they meet within the center. Sprinkle remaining chocolate on backside half of the dough, urgent the chocolate frivolously into the dough.

  • Fold the dough in half over the chocolate (from one of many quick sides).

  • Let the dough relaxation for 2-3 minutes. Put together two half sheet pans by lining with parchment paper. Preheat the oven to 375 levels F (400 levels F for a darker crust).

  • Roll right into a 12-inch or 13-inch sq.. If the dough springs again when rolling, let it relaxation for 5-10 minutes to let the gluten loosen up and roll once more. Reduce the sq. into 4 strips.

  • Take every strip, twist it 3-4 instances and place on the ready sheet pans (two strips per sheet pan, spaced a number of inches aside).

  • Cowl and let rise till noticeably puffy (the dough can rise within the fridge in a single day or for a number of hours – when taking out of the fridge, if it hasn’t risen sufficient, let it come to room temp and proceed rising till almost doubled). You do not wish to let these loaves rise in a very heat spot or the butter will soften earlier than it hits the oven and you will not get the flaky, buttery layers.

  • Bake the loaves till properly golden, 20-22 minutes.

  • Instantly out of the oven, use a pastry brush to brush any leaked butter on the sheet pan excessive of the loaves.

  • Serve heat or at room temperature. Bread might be sliced or torn into items.

Flour: the precise quantity of flour will rely on a number of elements, principally the way you measure the flour. In the event you aren’t utilizing a kitchen scale, gently fluff the flour, scoop after which degree. You might want a bit extra flour if the dough is just too sticky; it’s completely wonderful to proceed including flour a little bit bit at a time till a mushy, barely sticky dough is fashioned that clears the edges of the bowl. I’ve not tried this recipe with entire wheat flour. 
Chocolate: good high quality chocolate is essential right here for style and meltability. I exploit Ghirardelli bittersweet chocolate chips and coarsely chop them, however different chocolate chips (particularly different manufacturers like nestle or generic manufacturers) gained’t soften/work in addition to Ghiradelli or Guittard. A coarsely chopped prime quality bar of chocolate would work nicely, too.
Useful Tip: to make sure the butter doesn’t get too mushy or squeeze out of the dough when folding and rolling, be sure that to work shortly and successfully when you begin folding and rolling. Use fast, positive motions with the rolling pin and don’t over work the dough. Additionally, be sure to aren’t stretching the dough when folding it over. This might create tremendous skinny layers of dough that tear simply or trigger the butter to peek via when rolling. 
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Recipe Supply: tailored from this twisted croissant French bread

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