Chocolate baguette recipe. Not too sweet, not too savory. Simply perfect.
Prep time: PT45M
Cook time: PT30M
Rating
4.84 stars (6 reviews)
Keywords
chocolate baguette
Ingredients
500 g all purpose flour (King Arthur brand is recommended)
20 g cocoa powder (Valrhona recommended)
150 g bitter-sweet dark chocolate (70% cocoa, Valrhona recommended)
425 g water
10 g salt
3 g active dry yeast (or quick rise yeast)
2 Tbsp honey
Categories
Bread
Cuisine
American
Steps
Mix cocoa powder and salt with flour in a large bowl until well dispersed.
Add in the rest of the ingredients and mix well for a few minutes. Let rest for 10 minutes.
Over a period of one hour, do 3 sets of stretch and folds, flipping the dough upside down after each set.
Cover the bowl with plastic wrap and place in the refrigerator overnight for about 10-12 hours.
Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Let rest for 15 minutes.
Start preheating oven to 490F, with a 14 x 16 inch baking stone on the top rack and a bread pan filled with hot water on the bottom rack.
Divide the dough into 3 pieces and shape them into rectangles. Stretch each dough rectangle slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 16 inches.
Place the cylinders on a floured surface, seam side up, side by side. Cover with a plastic wrap and prop from each side to ensure the baguettes hold their shape.
Proof at a room temperature for about 30 minutes.
Remove the plastic wrap, pull the baguettes apart. Turn them seam side up and brush off excess flour. Using a sharp knife or a razor blade, make 3-4 scores on each baguette. When scoring, use a swift and firm motion to ensure nice and clean cuts.
Open the oven, taking caution not to get burned by steam, and slide baguettes off onto the baking stone. Close the oven and reduce temperature to 480F.
Bake for 15 minutes.
Rotate, drop the temperature to 450F and continue baking for another 10-15 minutes, until deep brown.
Nutitrion
Serving Size: 1 serving
Calories: 967 kcal
Carbohydrates: 166 g
Protein: 23 g
Fat: 24 g
Saturated Fat: 13 g
Cholesterol: 2 mg
Sodium: 1315 mg
Sugar: 24 g
Reviews
Janet Levy on 2025-08-19 (5 stars): I’ve had chocolate chip baguettes in Paris without the cocoa powder. If I leave out the cocoa powder, how should I adjust the recipe?
Loree on 2024-03-15 (4 stars): Have you ever used milk chocolate chips in Chocolate Baguette?
Sawyer A. on 2023-09-08 (5 stars): I just made these, I wouldn't change a thing. So tasty and perfect amount of salt to balance the chocolate. I know your written process mentions the reason for such a small amount of cocoa (the acidity) and I was skeptical, but they're perfectly chocolatey. Thank you so much for this!
Rose on 2023-03-29 (5 stars): Thank you for sharing this recipe.
My family loved it, and, my maman was in shock when I presented her with a loaf.
I need more practice but it is already worth the efforts. Merci beaucoup !
Scott on 2022-08-22 (5 stars): I'm coming by to say that I made these loaves alongside your regular baguettes and they turned out great. They're mildly sweet and still have that chewy baguette texture. I thought a chocolate dough could be trying to make a result happen that just isn't supposed to happen, but that definitely was not the case!
I used dutch-processed cocoa (some powder from a bulk store) after reading about your struggles with acidity and I think Valrhona is dutch-processed. I also used a mixture of dark chips that I had and chopped them up a bit before adding after the dough came together.
I think it's worth making these while making the standard baguettes as well! I just started them after the stretch and folds of the standards since the chocolate ones were to rise for less time, 10-12 hours.
dannie on 2018-06-21 (5 stars): A warm cup of milk will do justice to the recipe.
