top of page

Sourdough Orange Chocolate Wassant

While recollecting through my old photo album when my kids were younger, I spotted them munching on their childhood favourite snack, Chocolate Wassant! Whenever we went out for errands, we never fail to patronised the local bakeries to pick up some chocolate wassant for snack break.

Today, I'm recreating these cute little chocolate wassant using sourdough starter with orange bread. This cute little bread certainly brought back lots of fond memories we had together and reminisce about their childhood moments of joy!


For Orange Bread Dough:

  • Active Levain or Cold Sourdough Discard 200g

  • Japanese Bread Flour 250g

  • Cold Fresh Milk + Freshly Squeezed Orange Juice 110g

  • Fresh Orange Zest (From 1 Fresh Orange)

  • Sugar 40g

  • Sea Salt 4g

  • Unsalted Butter 40g

For Chocolate Sheet:

  • Dark Chocolate 50g

  • Salted or Unsalted Butter 20g

  • Japanese All-Purpose Flour 20g

  • Cornstarch 5g

  • Cocoa Powder 10g

  • Sugar 15g

  • Fresh Milk 60g

  • 1 Large Egg White


1. Start by preparing chocolate sheet in advance.

  • In a saucepan, melt dark chocolate and butter and set aside

  • In a mixing bowl, whisk together all dry ingredients, Japanese all-purpose flour, cornstarch, cocoa powder and sugar.

  • Add in fresh milk and egg white, stir to combined to formed a mixture

  • Pour the mixture into the saucepan together with melt chocolate and butter

  • Place saucepan on stove and cook it at low heat, until it turned into a paste

  • Removed from heat, pour it onto a cling wrap and leave it to cool for 5-10 minutes

  • Place another cling wrap over it

  • Using a rolling pin, roll over to form a 20cm square sheet

  • Freeze it until its ready to use

2. Mixing and kneading of dough:

  • In a stand mixer, add active levain/sourdough discard, bread flour, sugar, salt, milk, orange juice into the mixing bowl except for butter and knead until all combined, approx. 3-5 minutes

  • Add butter, knead until windowpane, mix well, pause and stop along the way to scrap down the sides of the bowl, approx. 10-15 minutes

  • Transfer to a clean bowl and roll into a ball, and bench rest for 15 minutes

  • Cover the dough with cloth and proof for 2.5-3 hours, or rest for 30 minutes (single proofing method)

3. Time to shape the dough

  • Punch down the dough to deflate the air, roll into a ball, and bench rest for 15 minutes

  • Use a rolling pin, roll dough into a rectangle shape (approx 40cm x 20cm)

  • Place frozen chocolate sheet in the middle on top of rectangle dough

  • (a) Fold top, bottom and pinch to seal the edges of the dough

  • (b) Roll the dough into long rectangle (approx. 40cm x 20cm)

  • (c) Fold top and (d) fold bottom to form a smaller rectangle

  • (e) Roll the dough into long rectangle (approx. 60cm x 20cm)

  • (f) Use a pizza cuter, slice the dough diagonally with a base of approx. 6cm (approx. 18-20 triangles)

  • (g) Make a small slit at the centre of the triangle base and slightly stretch the dough

  • (h) Roll from bottom up and repeat the same process for the rest of the dough

  • Place the rolled dough onto a baking tray lined with parchment paper

  • Proof for approx. 2-3 hours (at room temp, 28-30°C)

4. And finally, it's ready to be baked:

  • Preheat oven at 150°C for 15 minutes

  • Bake at 150°C for 40 minutes (oven setting varies, please observe and adjust accordingly)

  • Remove from baking tray, transfer to cooling rack and cool

  • ENJOY!

6,553 views0 comments

Recent Posts

See All
bottom of page