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1
Finely chop the chocolate bar.
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2
Depending on your bread maker, the size that you chop the chocolate into will determine how it will appear in the bread after the first rising.
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3
You are welcome to alter the size of the chocolate pieces to your liking.
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4
Add all the ingredients except for the yeast into the bread pan.
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5
Put the yeast into the yeast compartment of the bread maker and press the start button.
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6
Because the baking settings change depending on the bread machine, choose the setting that allows you to remove the dough after the first rising and shape it as you like.
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7
When the selected program is complete (at the end of the first rising), remove the dough from the bread machine.
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8
Weigh the dough, divide it into 10 portions, and roll them into balls.
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9
The dough weighs about 540 g in total, so you can make 10 portions of about 54 g each.
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10
To prevent the dough from drying out, cover them with a wet tea towel and leave for 10 minutes, Allowing the dough to rise.
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11
Press down evenly on each bun between your hands or on a work surface to deflate them.
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12
Roll the deflated bun into a ball once more.
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13
Place it into a paper muffin cup, seam side down.
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14
Repeat with all 10 buns.
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15
When rolling the dough into balls, try to prevent the chocolate from showing through to the surface of the bun.
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16
Be sure to firmly seal the seam of the bun and face it directly downwards when putting the bun in the muffin cup.
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17
If chocolate shows through to the surface of the bun, the seam is not tightly sealed, or the seam is not directly facing downwards, the bun will expand and become misshapen.
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18
But, that can also make them look charming.
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19
Cover the buns with plastic wrap, and let rise for 15 minutes at 40C.
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20
Preheat the oven to 40C to rise the dough.
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21
After rising for 15 minutes in the oven, allow the dough to rise for another 10-15 minutes at room temperature.
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22
This is because the oven needs to be preheated for baking, so let the dough finish rising at room temperature.
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23
Preheat the oven to 375F/190C.
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24
Start preheating the oven as soon as you remove the baking sheet with the dough on it.
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25
The dough has finished rising when it has expanded to fill 70-80% of each paper muffin cup.
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26
You will achieve the same result if you let it rise at room temperature for the entire second rising.
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27
Bake for approximately 14 minutes at 375F/190C.
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28
Transfer the baked buns to a cooling rack.
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29
When they've cooled down, they're done!
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30
If your bread machine requires you to add the dry yeast directly into the bread pan with the flour, please be sure to prevent the salt and the yeast from touching.
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31
Variations!
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32
From this step onwards you will be shown how to decorate them.
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33
Place the chocolate bar on a heat-proof dish and use the residual heat of the oven to melt it.
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34
You can also melt the chocolate in a double boiler.
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35
Gently stir the chocolate after it has finished melting, flip the bun upside down, and dip the top in the chocolate.
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36
For this Valentine's Day themed recipe, I melted white and strawberry chocolatand used cute white and pink toppings.
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37
If you are decorating them with silver dragees or sprinkles, do so while the chocolate is still wet.
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38
If you are using a chocolate decorating pen, I would suggest waiting until the chocolate dries to decorate the buns.
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39
And now these one-of-a-kind cute chocolate buns are complete!
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40
My three year old son helped me decorate these.
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41
Suggestion: Decorating the buns with chocolate and toppings can make it sweeter, so I used dark chocolate in the dough.
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42
Please use whichever chocolate you prefer.
