Califonia Bountiful

Chocolate swirl bread

Rich and decadent, this recipe puts a "twist" on the typical chocolate dessert!

Chef David Rodriguez
Owner, Buho Bakery, Nevada City

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Chocolate filling
1/2 cup cocoa power
1/4 tbsp. cinnamon (Mexican cinnamon preferred)
1/4 tbsp. sea salt
1/2 cup butter
3/4 cup brown sugar
1/2 cup dark chocolate (Chef David recommends TCHO 81% Dark Chocolate) 

Chocolate dough
5 1/2 cups all-purpose flour
2 cups milk
1 3/4 cups plus 1 tbsp. cocoa powder (Chef David recommends TCHO Natural Cocoa Powder) 
3/4 cup brown sugar
1/2 cup plus 3 tbsp. butter
1 egg
1 tbsp. yeast
1 tbsp. salt

Finishing touches
1/2 cup dark chocolate, chopped 
1/4 cup roasted cacao nibs 
1/2 cup powdered sugar
1 tbsp. water


For chocolate filling: Combine cocoa powder, cinnamon and salt in a medium bowl. Set aside. Heat butter and brown sugar in a medium saucepan until fully melted, gently mixing with a whisk. Add dark chocolate and let melt, still gently whisking. Add dry ingredients and mix with a spatula on low heat. Once everything is fully melted, pour into a small bowl and let cool. Set aside. 

For chocolate dough: Preheat oven to 325 degrees. Place all ingredients in a standing mixer with a hook attachment. Combine until dough has come together into a tacky but not sticky ball, about 5 to 7 minutes. Knead dough on a wooden surface for 1 to 2 minutes. Gently push dough down into a quarter sheet pan. Cover with plastic wrap and proof for 30 minutes or until doubled in size. Chill for 2 hours or overnight. Roll out dough until it reaches 30 by 20 inches, roughly 1/4 inch in height. Cover the side facing up with filling, spreading the filling with a spatula. Sprinkle with chopped dark chocolate and cacao nibs. With the 20-inch side closest to you, fold the right side into thirds. Then fold the left side over to reach the right side. Let dough rest for 15 minutes.

To finish: Score the folded dough into 12 equal strips. Cut with a serrated knife and set each strip/piece aside. One by one, shape the dough into a swirl and place on a sheet pan. The trick is to take each side of the piece of dough with both hands and tightly twist the dough on the table into a long twirl. Then coil into a circle, tucking the tail under the swirl. Cover the twists and let rise for 20 minutes. After this last rise, it'll be slightly puffier and ready to bake. Bake for 12 to 15 minutes or until it starts to turn slightly golden on top.  

In a small bowl, stir together powdered sugar and water. Brush glaze over the swirl as soon as it comes out of the oven to allow the glaze to melt and harden. 

Serves 12  


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