2 h 25 min
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Ingredients for 5 portions
Ingredients for portions/units
Water 0.088 l
Yeast 4.688 g
Butter 0.006 kg
Costa Rica seeds 900 0.025 kg
Cocoa 0.006 kg
Costa Rica seeds 900 0.013 kg
Pistachios 0.019 kg
  • Make the base dough by mixing the flour, water, butter and salt. Add the yeast to the dough just before you finish kneading.
  • Divide the dough into two equal portions.
  • Add the majority of chocolate chips and cocoa powder to one of them. Add the rest of chocolate chips and pistachios to the other.
  • Knead the doughs individually.
  • Lightly spray the surface of both doughs with water and let them stand for 45 minutes separated in a bowl and protected from the air. 
  • Stretch the two doughs separately with a rolling pin until they have a thickness of 1.5 cm and a rectangular shape.
  • Brush the chocolate and pistachio bread with water, place the chocolate mass on top and brush the surface again.
  • Roll until creating a cylinder as tight and firm as possible.
  • Let it rest for 15 minutes.
  • Cut 2 cm thick slices with a serrated knife and place them on the baking tray, leaving a gap between them.
  • Let them ferment with 78% of relative humidity at 28ºC for 1 hour.
  • Preheat the oven to 250 ºC.
  • When the bread has been fermented, spray it with water and bake at 220 ° C for 10 to 12 minutes.
Nutritional information (1 portion)
Fiber 2.83 g
Saturates 2.66 g
Monounsaturated fatty acids 2.45 g
Polyunsaturated fatty acids 0.51 g
Cholesterol 3.03 mg
Calcium 16.55 mg
Iron 1.33 mg
Zinc 0.62 mg
Vitamin A 11.41 ug
Vitamin C 0.0 g
Folic acid 24.26 ug
Salt (Sodium) 245.35 mg
Sugars 3.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.