Chocolate Swirl Bread
Made by TCHO Pro David Rodriguez
"This dessert is inspired by Mexican Hot Chocolate. The rich cocoa notes in the bread paired with freshly ground Mexican cinnamon in the caramelized filling adds the perfect sweet and savory balance."
— David Rodriguez
- Medium Size Bowl
- Sauce Pan
- Kitchenaid Mixer
- Hook Attachment
- Baking Pan
- Rolling Pin
Makes 12 Servings
- Combine the TCHO Super 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. (Check out the video above to watch Chef David's technique!)
- 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.