Pain Au Chocolate Creative

Bicolor Method:

• Take out 800g of the dough at the end of the mixing.
• Mix with 70g cocoa powder and 70g water until you obtain a dough with a homogeneous color.
• Give a couple of folds to make the dough nice and homogeneous.
• Flatten the dough down into a rectangle shape of 5mm thickness.
• Cover with plastic and place in the freezer until use.

Main Dough Mixing:

Mixing Time:

• Mix for 5 minutes on 1st speed.
• Continue mixing for 5 minutes on 2nd speed.
• Note: Maintain dough temperature at 18°C (64°F).

Cooling:

• Cool the dough at -18°C (0°F) for 30 minutes.

Lamination:

• Perform 1 double fold and 1 single fold, creating 12 layers in total.

Scaling:

• Divide the dough into 45-gram portions.
• Cool the portions at 4°C (39°F) for 30 minutes.

Final Lamination:

• Roll out until you obtain a block 55 cm wide by 182 cm long.
• Make incisions at a 45° angle with a multiblade tool on the chocolate dough.
• Cut 108 mini pains au chocolat, each 5 cm wide by 18 cm long.
• Place two half chocolate sticks in each dough piece and roll into pain au chocolat with the chocolate dough facing out.

Final Fermentation:

• Place the shaped pains au chocolat in a humid environment (85% humidity) at 30°C (86°F) for 2 hours.

Blast Freezing and Storage:

• Spray the pain au chocolat with Harmony Prebake T8.
• Blast freeze at -35°C (-31°F) for 45 minutes.
• Pack in sealed plastic bags and store in the freezer at -20°C (-4°F) for up to 9 months.

Thawing:

• Take out the pain au chocolat 30 minutes before baking and thaw at ambient temperature (20°C or 68°F).