Chocolate Kouign Amann, our recipe step by step

North West Chocolate festival opens tomorrow...

www.nwchocolate.com

The chocolate festival (in Seattle) opens tomorrow, chef Wynne and I will be demonstrating how to make chocolate Kouign Amann, with a heart of Caramelia chocolate from Valrhona (delicious).

The Caramelia, is a delicious milk chocolate made with caramelized sugar.

Classic Kouign Amann

The Kouign Amann, is a breakfast pastry from Brittany region in France, very rich in butter and sugar, it is sweeter and denser than croissant, yet very delicious.
For the 2015 N.W. chocolate festival we decided to enhance the recipe by making it chocolate and giving it a heart of Caramelia chocolate.

Here is our recipe:
1-For the pastry

550gr flour
50gr cacao powder
15gr salt
8gr active dry yeast (or instant dry yeast)
50gr sugar
360gr water
350gr salted butter

2-For the heart of Caramelia chocolate
120gr Heavy cream
4gr pectin
4gr sugar
140gr Caramelia from Valrhona**
40gr Illanka 63% from Valrhona

** Valrhona chocolate will have a booth at the festival.