Chocolate Sourdough with Dubai Chocolate Spread
In this post we are making chocolate sourdough bread with an optional Dubai chocolate inspired spread.
Chocolate Sourdough with Dubai Chocolate Spread
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I’ve been super excited to share this recipe with you & I was trying to find the right time, so December felt like the perfect time. This recipe will make 1 standard size loaf or as I’m going to be making 2 smaller loaves that are going to be given as gifts.
I personally think we need to normalize giving homemade items rather than feeling that pull to spend all our money on things people don’t really need or even want. My favorite gifts have always been the ones that come from the heart.
This bread is delicious as is or you can take it up a notch & add this Dubai chocolate inspired spread!
Dubai Chocolate Spread
38g Kataifi pastry
15g unsalted butter
100g pistachio spread
25g tahini
25g white chocolate
Pinch of salt (omit if using salted butter)
Dash of vanilla
Optional: gel based food coloring to make the green greener
If you wanted to make one of the coveted Dubai chocolate bars this is the same recipe I use. The only difference is the chocolate bars have twice the amount of Kataifi pastry & unsalted butter.
If you want to use salted butter you may need to omit the pinch of salt. I suggest mixing everything together but the salt, taste it & see if it requires that little bit of salt.
If you are unsure of where to find these ingredients a larger local halal grocery store should have them. The kataifi pastry can be found in the freezer section next to the other frozen pastry.
If you are using a different pistachio spread you may need to alter the ingredients slightly. I’ve made this before with a different brand & I found I could omit the white chocolate.
This recipe is made with pistachio spread, not pistachio butter. If you can only find the butter you most likely need to sweeten it.
To prepare:
In a large skillet, toast the kataifi with unsalted butter until it's a nice golden brown.
Once toasted add the remaining ingredients & stir thoroughly
Allow to cool completely before placing in storage containers
Chocolate Sourdough with Dubai Chocolate Spread
Image of 2 small boules of chocolate sourdough bread
Equipment:
Mixing jar
Mixing bowl
Spatulas
Danish whisk
Bannetons
Dough sling or parchment paper
Dutch oven
Bread lame
Oven mitts
Ingredients:
Levain:
10g starter
60g Bread flour
60g water
Dough:
45g unsweetened cocoa powder
100g just boiled water
250g cold water
460g Bread flour
50g granulated sugar
8g salt
1 tsp vanilla
120g levain
Inclusion suggestion:
Chocolate chips
Dubai chocolate spread
Method:
The night before you want to bake, prepare the levain by mixing starter, flour & water together until thoroughly combined. Cover & place in a warm spot
The next morning bloom the cocoa by combining cocoa & just boiled water whisking until smooth
Pour the cold water over top, then add sugar, salt, vanilla, AP flour & the levain. Mix with a whisk until a shaggy dough forms then use your hands until everything is well combined.
Cover bowl & allow to rest for 10 minutes
Perform 6 sets of stretch & folds over the next 2 hours every 20 minutes
Allow the dough to rest in a warm spot until it shows signs that bulk fermentation is complete.
Prepare banneton in your desired method
Lightly flour the work surface, remove the dough from the bowl & shape the dough into a rectangle. Add a thin layer of filling or sprinkle chocolate chips over the dough.
Shape your dough into desired shape.
Place the dough into the prepared banneton, cover & cold proof for 8-24 hours
Preheat the oven & dutch oven to 450F for 30 minutes
Place your dough onto a bread sling & score the top.
Bake at 450 covered for 20 minutes if making smaller loaves or 25 minutes if making a larger loaf. Then remove the lid & bake uncovered for an additional 5-20 minutes depending on the size of the loaf. I will be done when the internal temperature is 205F
Allow to for 2 hours on a wire rack before slicing
Crumb Shot!!
Remember the crumb has more to do with bulk fermentation than it does the recipe
Notes & Suggestions:
Switch out the boiling water to hot coffee when blooming the cocoa to bring in a mocha type flavor
You can use the spread as an inclusion if desired. It can get a bit messy but it looks pretty fancy in my opinion
When purchasing your pistachio spread make sure that is what you are getting. If you use pistachio butter you may need to add some additional sweeteners
Until next time, may you find Peace wherever you are!
Watch the video & tutorial HERE
Image of linked YouTube thumbnail