Double Chocolate Kouign-Amann

1. Mix the Cacao Barry Extra Brute with boiling water, then cool.

2.  Re-measure the mixture to match the initial water quantity.

3. Knead the flour, salt, cooled cocoa mixture, and yeast for 10 minutes at low speed.

4. Shape into balls and let rest for 20 minutes covered.

5. Roll out the dough to a size of 50x30cm.

6. Combine softened butter with sugar and form a 25x15cm rectangle.

7. Place the butter-sugar mix in the center of the 50x30cm dough and enclose it.

8. Roll out to a 2cm thickness and apply 3 simple folds with 30 minutes of rest between each fold.

9. Finally, roll out the dough to 0.4cm thickness and cut into 10x10cm squares.

10. Fold the corners towards the center and press.

11. Place the pieces inside a square ring and ferment for 3 hours at 25°C and 75% humidity.

12. Cool on racks.

1. Heat the cream and water to 50°C, then add the Iota and pectin mixed with sugar.

2. Bring to 90°C while stirring constantly and pour over the coatings.

3. Emulsify with a hand blender and let crystallize at room temperature.

4. Emulsify again and refrigerate until the next day.

1. Fill the cocoa Kouign-amann with 40g of chocolate cream.

2. Dip the surface in tempered 70-30-38 chocolate.

3. Once crystallized, decorate with Doppia Nocciola Crema, cocoa nibs, and cocoa powder.