Chocolate Marble Bread

Yield

One 8” x 5” loaf.

Notes

Prepare the chocolate paste before the dough is mixed, as it needs time to cool.

Ingredients

• 120 g semisweet chocolate (~60%)
• 120 g milk
• 12 g cornstarch
• 12 g cake flour
• 8 g cocoa powder
• 600 g kashipan

Steps

1. Warm the milk in a pot until it comes up to room temperature.
2. In the meantime, sift the cornstarch, flour and cocoa powder together.
3. Once the milk is warmed, whisk in the sifted dry ingredients.
4. Cook the mixture as constantly stirring over low heat until it thickens. Add the chocolate and continue mixing until the texture is firm.
5. While warm, form paste into a 10” x 5” rectangle. Cool until dough is ready.
6. Flatten the kashipan, cover, and freeze for 20-30 minutes.
7. When the dough is firm yet pliable, roll into a 10” square, and laminate the dough with the sheet of chocolate paste.
8. Roll dough to an 8” x 24” rectangle then fold in thirds (forming an 8” square). Rotate 90º and repeat. Rotate again.
9. Roll dough out to 8” x 12”, then roll into an 8”-long log. Cut the log in half, and place both halves in an oiled 8” x 5” pan, cut sides facing up.
10. Proof at 95 ºF (35 ºC) for 60-90 minutes. Preheat oven to 350 ºF (175 ºC).
11. Bake in pre-heated oven for 35 minutes.

Source

San Francisco Baking Institute, 2-Day Japanese Home Baking Course