Homemade chocolate bag: the recipe for the sweet

Who can resist the softness of the chocolate bag? Virtually none, especially if it’s homemade and super stuffed.

The chocolate bag is one of the snacks more appreciated by children (even the older ones) and the reason is simple: how can you resist a light and fragrant flaky brioche filled with chocolate? So, even if we know very well that ready-made ones are infinitely more comfortable, we want to share with you the recipe for preparing these delicious chocolate brioches.

The steps are quite simple, the ingredients traditional but be careful not to be frightened by the dose of butter: it is essential to give the dough the browse which then during cooking will transform your brioches into clouds of goodness.

little bag
little bag

How to prepare the recipe of the Puff

  1. First, dissolve the yeast with the sugar in warm water.
  2. In the mixer bowl equipped with a leaf whisk, mix the two flours, the powdered milk, 100 g of butter at room temperature cut into small pieces and the yeast dissolved in the water. Start kneading and, when a loafadd the salt.
  3. Replace the leaf with the dough hook and let the machine work for 10 minutes.
  4. Transfer it to the pastry board and after working it briefly by hand, roll it out with a rolling pin to obtain a shape rectangular of about 50×20 cm.
  5. Roll out the stick of butter between two sheets of parchment paper so as to obtain a rectangle half the size of the previous one (use a whole, well-chilled 250 g stick to make less effort).
  6. Place the butter on half of the rolled out dough then close by sealing the edges well. Rotate 90° and roll out the dough again to obtain the same shape as the previous one.
  7. Then proceed with a round of 4 folds: fold 1/4 of the dough towards the center both to the right and to the left, then close like a book. Wrap in clingfilm and leave in the fridge for an hour.
  8. Take the dough back, turn it 90° and repeat the operation, including rest in the fridge.
  9. Roll out the dough to form a rectangle of 25×40 cm and divide it in half lengthwise. From each you get 5 rectangles of 12×8 cm, therefore 10 sachets in total.
  10. Place a strip of dark chocolate obtained from the bar 1 cm wide and as long as the packet along the short edge, then roll up. Once the chocolate is completely covered, place another strip of the same and continue rolling.
  11. Put to bump up the dumplings on a baking tray lined with parchment paper for 3 hours. Then put them in fridge for 30 minutes or better yet all night.
  12. Then brush them with a beaten egg and cook 200°C for 15 minutes. Serve them warm or completely cold.

Do you love starting the day with something homemade? Try our brioches and you won’t regret it.


The dumplings are kept under a confectionery hood for 2-3 days. It is also possible to freeze them and then pass them directly in the oven if necessary.

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