3/4 cup of unsalted butter (150g)
1 cup of all-purpose flour (180g)
2 large eggs
2 egg whites
1/2 teaspoon of vanilla extract
3 cups of all-purpose flour (360g)
1 teaspoon of active dry yeast
1 pinch of salt
60g of semi-sweet chocolate, cut into pieces
3/4 cup of unsalted butter (150g)
1 cup of all-purpose flour (180g)
2 large eggs
2 egg whites
1/2 teaspoon of vanilla extract
3 cups of all-purpose flour (360g)
1 teaspoon of active dry yeast
1 pinch of salt
60g of semi-sweet chocolate, cut into pieces
In a bowl, whisk together the butter, flour, eggs, egg whites, and vanilla extract
Incorporate the dry ingredients, yeast, and salt
Form a smooth dough
Divide it into two portions and reserve
In a warm water bath (not boiling), melt the chocolate, stirring gently
Let it cool down
Combine the melted chocolate with one of the dough portions
Roll out each portion into a 7cm diameter cylinder, wrap in aluminum foil, and refrigerate for at least one day or for 3 hours
Cut the cylinders in half lengthwise to obtain two dark halves and two light halves
Pair each dark half with a light half, forming two bicolor rolls
Wrap them in aluminum foil and refrigerate until firm
Preheat the oven to 200°C (hot)
Butter a large rectangular baking dish
Cut the biscuit dough into thin slices
Place them in the prepared baking dish and bake for 8-10 minutes or until the bottom is lightly golden
Let it cool down, then serve
65 calories per serving
