150g Brown Sugar
910g All-Purpose Flour
90g TCHO Natural Cocoa Powder
190g Brown Sugar
110g 1st TCHO 81% Dark Chocolate
60g TCHO Natural Cocoa Powder
2.5g Cinnamon (Mexican cinnamon, preferred)
2g Sea Salt
30g TCHO Roasted Cacao Nibs
125g 2nd TCHO 81% Dark Chocolate, chopped
100g Powdered Sugar
- Combine the TCHO Natural Cocoa Powder, cinnamon, and salt in a medium size bowl. Set aside.
- Melt the butter and brown sugar in a medium size saucepan until fully melted. Gently mix together with a whisk.
- Add the 1st TCHO 81% Dark Chocolate and let melt, still gently whisking.
- Add the dry ingredients; TCHO Cocoa Powder, cinnamon, and salt and mix together with a spatula on low heat.
- Once everything is fully melted pour the mixture into a small bowl and let cool. Set aside.
- Save the TCHO Cocoa Nibs and 2nd TCHO 81% Dark Chocolate for assembly.
- In a standing mixer with a hook attachment, add all of the ingredients and combine until the dough has come together into a tacky but not sticky ball. This step should take roughly, 5-7 minutes.
- Knead the dough on a wooden surface for 1-2 minutes.
- Gently push down the dough into a ¼ sheet pan, cover with plastic wrap, and proof for 30 min or until doubled in size, chill for 2 hours. (Or you can always make this dough in advance and remove it from the refrigerator the following day.)
- Roll out the dough until it reaches 30x20 in - roughly 1/4in in height.
- Cover the side facing up with filling, spreading the filling with an offset spatula.
- Sprinkle with chopped 2nd TCHO 81% Dark Chocolate and TCHO Cacao Nibs.
- With the 20 in side closest to you, fold the right side into ⅓. Then fold the left side over to reach the right side.
- Let the dough rest for 15 minutes.
- Score the folded dough into 12 equal parts and cut with a serrated knife and set each piece aside.
- One by one, shape the dough into a swirl and place onto a sheet pan. The trick is to take each side of the piece of dough with both hands and tightly twist the dough on the table into a long twirl. Then coil into a circle, tucking the tail under the swirl.
- Cover the twists and let it rise for 20 minutes. After this last rise, it’ll be slightly puffier, and ready to bake.
- Bake for 12-15 minutes until it starts to turn slightly golden on top.
- Brush the glaze over the swirl as soon as it comes out of the oven to allow the glaze to melt and harden.