Tuesday, July 26, 2011

Chocolate Spiral Rolls

I made chocolate layered rolls.
It looks Cinnamon rolls. But this is layered with chocolate sheet, folded with the dough like croissant. It is easy to make the sheet. I make double of amount, then I keep half in the freezer. It keeps well.
I want to try to make other flavors....like caramel, coffee, strawberry, green tea.... It could be lots of variation!

The sheet contains only few amount of butter, so it is much easier to fold than croissant. It has to be cold before fold with dough. So make it at first, then keep it in the fridge.
The dough is quite rich. It contains egg, sugar and butter. It needs to knead well.
Chocolate Spiral Rolls
Chocolate Sheet
★15g High grade flour
★5g Corn starch
★10g Cocoa powder
★30g Sugar
60cc Milk
70g Dark Chocolate (chopped)
1 Egg white
10g Butter

1. In a microwave-saved bowl, sift ★ingredients and combine well.

2. Add milk and stir with whipper well.

3. Heat it by microwave for 1 minute at 700w.  Stir well. Add chocolate, combine together and melt chocolate.

4. Add egg white and combine well. (At first stage, it might be hard to combine. But just keep stir with whipper. it becomes like liquid.)
5. Heat it by microwave for 1 1/2 minutes at 700w.

6. Mix with spatula. It becomes a dough. If it didn't, heat it up more.
7. Place it on the plastic wrap and cover with another plastic wrap. Roll it 15cm x 20cm, put it into the fridge.

250g High grade flour
65g Plan flour
35g Egg(beaten)
175cc Water
3 Table spoon of Skim milk
30g Unsalted Butter(melted)
30g Sugar
1 Tea spoon of salt
4g Active dried yeast
1. Place flour, egg,water, milk powder, yeast, sugar and salt in the bowl of a stand mixer. Mix for about 7 minutes. Add butter and mix for another 6minutes. The dough becomes very soft and extensible, elastic. It can be stretched a paper thin“windowpane” .
2. Transfer the dough to a covered container and ferment at warm room temperature (about 27℃) for 1.5 - 2 hours.

3. Pour the dough onto the floured counter, then deflate it, knead it briefly.

A. Roll it out 30cm x 20cm . Place the chocolate sheet on the dough.
B. Fold the dough upside and down side, as trying not to put air in.

C. Turn the dough 90°. Roll it out 60cm wide.
D. Fold right and left side evenly, make 2cm space in the middle.

E. Fold it over, you will know why it needs 2cm space in the middle at photo D. Roll it out with the rolling pin, 28cm(X) x 47cm(Y).
F. Roll the dough. Apply water on the edge of the dough and seal it.

4. Cut the dough into 2.5cm slices. Cut off the edge at first. Place them onto a baking try (put baking sheet).

5. Place it into warm place with cover, rise them for 1 hour.

6. Meanwhile preheat the oven at 200℃.

7. Bake them at 190℃ for 20minutes till it becomes golden brown.
8. Cool them down on a wired rack.


  1. Oh my, these spiral rolls look so awesome! Love it ! :)

  2. Makoto-san, konnichiwa. This weekend I made these chocolate spiral rolls, they are delicious! I love this blog! What shall I make next weekend...?

    Hmmm, now I'll try Japanese again...

    Makoto-san, konshuumatsu chokoreto kajou pan tsukurimashita, oishikatta desu! Kono burogu ga suki desu! Raishuumatsu ni nani o tsukurimasu ka...?

    Arigato :)

  3. I bake bread all the time! I should up load my blog often :)