Chocolate Bread Hearts

Chocolate Bread Hearts
These chocolate bread hearts are simple to make and totally delicious. Great for Valentine’s Day!

Ingredients
350 g (12 oz) strong white or AP flour.
250 g (8 fl oz) lukewarm water
75 g (3 oz) plain chocolate, chopped, or chocolate chips
2 tbsp cocoa powder
2 tbsp caster (superfine) sugar
25 g (1 oz) melted butter
1 tsp dried yeast
½ tsp salt


Instructions
Add the yeast and sugar to the water, mix and allow to stand for 10 minutes to allow the yeast to activate.
Put the flour and salt in a large bowl. Sieve in the cocoa powder to remove any lumps. Mix well.
Make a well in the centre, add the yeast/water/sugar mixture and the butter and mix to a soft and sticky dough.
Scrape the dough onto a clean surface and knead the dough for at least 10 minutes until smooth and just slightly tacky.
Place the dough in a lightly-greased bowl, cover with plastic film and allow the dough to rise in a warm place until doubled in size.
Turn the dough out onto a floured surface, knock it back and sprinkle on the chocolate pieces. Knead the dough gently for 3-4 minutes to distribute the chocolate evenly throughout the dough.
Divide the dough into six equal pieces and shape each piece into a ball.
For each ball of dough: Roll the dough into a teardrop shape by placing the dough under your hand, angling your hand slightly and rolling the dough back and forth.
Flour the surface again and flatten the teardrop. Elongate the pointed end of the heart slightly.
Make a cut in the dough from the middle to the bulbous end of the heart. Pull the two lobes of the heart apart and round them off. Place on a greased baking sheet.
Place the baking sheet in a large plastic bag or cover with oiled plastic film. Leave in a warm place for about an hour to prove.
Bake at 175°C/350°F fan oven, 190°C/375°F conventional oven for 12-15 minutes.
Leave to cool on a wire rack.
Notes
The best way to eat these is to slice them in half, spread one half with butter or whipped cream or, my favourite, cream cheese. Then spread on some marmalade or jam – raspberry and strawberry work really well. Replace the top half and you’re ready to go!

sources:thebreadkitchen