I finally tried to make chocolate rusks from scratch. I baked cocoa bread in my slim pound cake tin. It turned out to be exactly how I wanted. I was so happy when I was slicing it as it made such cute mini bread-loaf shapes!
I didn’t put much sugar in the cocoa bread, so it wasn’t very sweet but that’s ok because I was going to make rusks and decorate them with chocolate.
250g of High grade/Strong flour
10g of Unsweetened cocoa powder
1/4 tsp of Instant dry Yeast + 1tsp of lukewarm water
10g of Milk powder
3g of Salt
25g of Sugar
15g of Butter
170g of Lukewarm water
<for the rusks>
some sugar and butter
some dark chocolate
<Making cocoa bread>
- Mix all the ingredients for the cocoa bread except for butter in a bread maker or a stand mixer with dough attachment. Knead it for 10min. Then add butter and knead it again for another 5-10min until it becomes shiny and elastic.
- Put the dough in a container and leave it in a warm place for 1-2h then put it in a fridge overnight (app.8-10h).
- Knead the dough briefly to deflate it, then shape it into a ball. Let it rest for 20 min covered with cling film or a wet tea towel.
- Roll the dough into a rectangle, make the long side a bit longer than your pound cake tin. Roll it into a long log shape.
- Put it in the pound cake tin and let it rise in a warm place (30℃) for 1h until the dough becomes a little bit bigger (taller) than the tin. Do not let the dough dry. (I spray water on top to prevent it from drying out.)
- Preheat the oven at 200℃, 20 min before finishing the final rise.
- Spray water (mist) on top of the dough and bake it in the preheated oven at 190℃ for about 25min-30min.* I am using a gas convection oven. I turned off the oven when I put the dough in for 5min. Then after 5min, I turned it back on at 190℃ so that the bread can have some “oven spring”, before the hot air from the the fan completely dries out the bread.
<Making chocolate rusk>
- Slice up the bread 1cm thick. Preheat the oven at 120℃.
- Place the slices on a baking sheet and spread the butter/sugar mixture on top.
- Bake them in the oven at 120℃ for about 20 min until completely dry and crispy.
- Cool them on a wired rack.
- Melt the chocolate gently and put some on top of each rusk, using a tea spoon.