For the Tangzhong Starter

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22 g bread flour

60g water

60g milk

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For the Chocolate Dough

8g active dry yeast

142g milk (warmed up to 43°C/110F)

10g sugar (for feeding the yeast)

1 egg

the tangzhong starter

40g sugar

35g cocoa powder

345g bread flour, plus more for kneading if needed

1 tsp (5g) salt

60 g unsalted butter, softened

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For the Butter Filling:

12 x 10g pieces for each salt bread

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For the Topping

spray bottle filled with water, pretzel salt, melted butter for brushing after its baked

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For the Chocolate Ganache Filling:

250g/ 8oz semi-sweet chocolate

250 ml / 8 oz heavy cream,

1tbsp corn syrup (optional)

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Tangzhong starter

1. In a small sauce pot, add in the flour, milk, water and whisk to combine until smooth and lump free. Turn the heat to medium-low and cook for about 2-3 minutes, mixing with your whisk or rubber spatula the entire time. When done, the mixture should be very thick like slime.

2. Pour the mixture into a bowl, cover the surface with plastic wrap and cool in the fridge to cool completely before using.

   Making the chocolate dough

3. In a stand mixer bowl attached with a dough hook, add in the warm milk active dry yeast, and the 10g of sugar, mix until combined. Let the mixture sit for about 5 minutes to bloom the yeast.

4. Then add in the egg and the cooled down starter and mix to combine. Mix in the remaining sugar and cocoa powder until smooth. Add in the flour and salt.

5. Mix everything together on low speed for 5 minutes until evenly combined. Add in the soft butter and knead for about 10 minutes. Shape the dough into a tight ball. Place the dough into a greased bowl, cover and let it rise in a warm location for about an hour to an hour and a half or until it has doubled in size.

   Making the chocolate ganache

6. Make the chocolate ganache by combining the heavy cream and the semi sweet chocolate chips in a microwave safe bowl. Microwave in 30 second intervals, mixing in between each session, until smooth. Cover and chill in the fridge until completely set.

   Shaping, proofing and baking

7. Once the dough has finished proofing, divide the dough into 12 equal portions. Roll into tight balls and cover and rest for 15 minutes.

8. Roll out the ball into a cone shape about 6 inches long.

9. Place the chilled 10g salted butter piece on the edge of the fatter side of the rolled dough. Roll up the dough like a croissant. Lightly spray your baking sheets with baking spray. Lay 6-7 salt bread onto each baking sheet and spray each salt bread with water.

10. Proof in a warm spot for 1 hour or until doubled in size. Spray each salt bread with water and sprinkle with pretzel salt on top. Bake at 205°C for 12 minutes and then lower the temperature to 190°C and bake for another 10 minutes until golden brown.

11. Brush with melted butter for a shiny appearance. Cool off completely before filling with chilled chocolate ganache.