Chocolate chaplet


Ingredients for 1 chaplet

600g plain flour 2 (semi-integral)

250 g mother dough refreshed

40 ml oil EVO

250 ml apple juice

100 g rice malt

1 pinch of salt

dark chocolate



Refresh your mother dough at least 4 hours prior to the recipe.

Dissolve the dough in the apple juice in a large bowl. Add oil, malt, salt, and then the flour. When the mixture becomes workable with your hands, move on the work surface and knead until you get a homogeneous ball.

Put the dough to rise in a warm place for 5 hours covered by a towel.

Passed this time, melt the chocolate in a double boiler and let cool. Meanwhile, roll out the dough with your hands by giving it a rectangular shape. Now brush the dough with liquid chocolate.

Roll up the dough from the long side and slice the roll. On a baking sheet covered with parchment paper, arrange the slices shaped wreath next to each other. Let rise again for another 3 hours, until the dough will be doubled.

Passed this time, brush everything with malt and water and bake in preheated oven at 180 degrees for 35-40 minutes.