This month we’ve chosen to highlight our Coffee chocolate slab. Made from 72% pure, raw organic cacao and sprinkled with cracked coffee beans, this slab is a hit amongst many!
We created these delightful cinnamon and chocolate buns, covered with a coffee glaze and filled with our Honest coffee chocolate ganache.
Try the recipe out for yourself!
For the pastry:
3 cups all-purpose flour
1 teaspoon salt
¼ cup sugar
10grams instant yeast
½ cup lukewarm water
Combine flour, salt and sugar & rub in the butter to form breadcrumbs
Add yeast and then the egg (beaten) and just enough water to form a soft dough
Knead the dough for 10 minutes and place the dough in a bowl, leaving to rest for 10 minutes
Roll the dough out into a rectangle about ½cm thick and spread a thin layer of the filling over the dough
Roll dough into a long cylinder and cut the cylinder in half
Twist two pieces around each other to create a plait
Form into a ring on a lined baking sheet, or cut the cylinder into several pieces and make mini rings
Cinnamon chocolate filling:
120grams brown sugar
12grams ground cinnamon
10 grams flour
1 Honest coffee slab
Bring butter, sugar, cinnamon and flour to the boil.
Add chocolate off the heat & whisk until smooth
½ cup sugar
½ cup water
1 shot espresso
1 teaspoon cinnamon
Bring all ingredients to the boil. Brush over the buns while still hot.