Chocolate Pan Bauletto

Method

1. Add flour, yeast, sugar, cocoa powder, egg, and milk to the mixing bowl.
2. Start kneading with the dough hook attachment.
3. Add melted dark chocolate, orange and mandarin paste (optional), chocolate chips, and finally the butter.
4. Once the dough is well combined, remove from the mixer and transfer to a floured surface. Fold the dough a few times until smooth and homogeneous.
5. Place the dough in a bowl, cover, and let rise for about 1 hour until doubled or tripled in size.
6. Turn the dough out onto a floured surface and divide into three equal parts.
7. Shape each part into a ball.
8. Place the three balls into a 1 kg loaf pan.
9. Cover the pan and let rise until the dough doubles in volume or reaches the rim of the pan.
10. Bake at 190°C (375°F) for 30–35 minutes.
11. Once baked and cooled, remove from the pan.
12. Serve sliced with butter, jam, or additional chocolate.