Choco Shell Bread Recipe
Make Choco Shell Bread Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Choco Shell Filling
Egg Wash & Finishing
Method
Dough
- 1
Mix dry ingredients
In a large bowl or the bowl of a stand mixer, combine 3 1/2 cups all-purpose flour, 2 tsp instant yeast, 1/4 cup granulated sugar, and 1 tsp fine sea salt. Whisk briefly to distribute the yeast and salt evenly.
- 2
Heat liquids
Warm 1 cup whole milk and 1/4 cup water to about 105–115°F (warm to the touch). If you don't have a thermometer, it should feel warm but not hot. Add 4 tbsp softened unsalted butter to the warm milk so it starts to soften/melt.
- 3
Combine and knead
Make a well in the dry ingredients and pour in the warm milk-butter mixture and 1 large egg. Using a stand mixer with dough hook on low or a wooden spoon, mix until a shaggy dough forms. Increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough feels very sticky, add up to 2 tbsp more flour, 1 tbsp at a time.
- 4
- 5
Divide and shape
Punch down the risen dough gently. Turn out onto a lightly floured surface and divide into 10 equal pieces (about 80–90 g / 2.8–3.2 oz each). Roll each piece into a ball, then flatten lightly into an oval about 4–5 inches long, leaving a slightly thicker edge to support the chocolate shell later.
Choco Shell Filling
- 6
Melt chocolate
Place 1 1/2 cups semisweet chocolate chips and 3 tbsp coconut oil (or vegetable shortening) in a heatproof bowl. Melt over a double boiler or in 20–30 second bursts in the microwave, stirring between bursts, until smooth and fully melted.
- 7
Incorporate dry ingredients
Off heat, sift in 1/2 cup powdered sugar and 2 tbsp unsweetened cocoa powder into the melted chocolate, and add 1/4 tsp salt. Stir until fully blended and smooth. The mixture should be pourable but thick—if it is too thick to spread, warm gently; if too thin, add 1–2 tbsp more powdered sugar.
- 8
Cool slightly
Let the chocolate mixture cool at room temperature for 5–10 minutes so it thickens slightly but remains spreadable. It should cling to the dough surface rather than run off.
- 9
Fill breads
Using a spoon or small offset spatula, spread about 2–3 tbsp of the choco mixture down the center of each flattened dough piece, leaving edges clear. Fold or roll the dough over the filling: for a loaf-shape, fold one long edge over and pinch to seal; for a simple roll, roll from one short end to the other, sealing the seam. Place each filled piece seam-side down on a parchment-lined baking sheet or into a greased loaf pan, spaced about 1 inch apart.
Egg Wash & Baking
- 10
Final proof
Cover the shaped breads loosely with plastic wrap or a clean towel and let proof at room temperature until puffed and nearly doubled, about 25–35 minutes.
- 11
Preheat oven
While breads proof, preheat the oven to 375°F (190°C). Position a rack in the center of the oven.
- 12
- 13
Bake
Bake in the preheated oven for 16–20 minutes for rolls or 22–28 minutes for a single loaf pan, until the crust is golden brown and an instant-read thermometer inserted into dough (not the filling) registers 190–200°F (88–93°C). If the chocolate topping appears to bubble excessively, tent loosely with foil for the last 5 minutes.
- 14
Cool and set chocolate
Remove baked breads from the oven and transfer to a wire rack. Let cool 10–15 minutes for the chocolate shell to set but the filling remain slightly soft. Serve warm or at room temperature.