Boulets - Cocoa Bombs

This recipe uses the House Sourdough recipe as its base.

Additional ingredients:

• 33 grams semi-sweet chocolate morsels (we use Wilbur Chocolate morsels) per loaf

• 33 grams walnuts per loaf

• Black cocoa powder

Method:

We chop the walnuts and soak them in water for an hour or so before adding in to the dough. If you do this, drain off the water before using them.

• Add the semi-sweet morsels and the walnuts at the beginning of the second stretch & fold

• Add a slurry of black cocoa powder and water at the beginning of the third stretch & fold. The slurry is just water & black cocoa powder - runny enough to spoon into the main dough during the foldings.

• Form, shape and bake as you would the House Sourdough.

We like to weigh these out at about 250 grams each and let rise in a 5" banneton. We will toss extra dough into a loaf pan, too. However you choose to make them, we think you will enjoy them. A lot.

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