•Mix all the ingredients except the cocoa using hook attachment, 3 mins. Slow then 8 mins. High speed or until we reach the window pane. Add the Belcolade Grains and mix for another minute.
•Take out the half of the dough and mix with 75g cocoa and 75g water.
•Rest for 30-45 mins.
•Cut both of the dough into 250g. Roll into a ball.
•Rest for 20 mins.
•Flat both white and choco dough and mould into desired shape.
•Place the dough in a banetton and rest for 60-90 mins at 37°C 85 RH.
•Score the top into desired design.
•Bake for 20-25 mins at 220°C with initial steam.
