Chocolate Roscón de Reyes recipe
Ingredients to make Roscón de Reyes chocolate:
- 1 cinnamon stick
- 1 branch of vanilla
- 160 milliliters of whole milk
- 20 grams of orange blossom water or rum
- 100 grams of sugar (½ cup)
- 5 grams of salt
- 400 grams of flour of force
- 30 grams of pure unsweetened cocoa powder
- 2 eggs
- 20 grams of fresh baker’s yeast
- 60 grams of butter at room temperature
- 1 egg to paint
- For the ganache and decoration:
- 75 grams of whipping cream with a minimum of 35% fat
- 20 grams of butter
- 75 grams of dark chocolate
- Granulated sugar, chocolate chips, chocolate noodles, etc…
How to make Roscón de Reyes chocolate:
- Boil the milk with the open vanilla and cinnamon for one minute, remove from the heat and let infuse until tempered. Strain the milk infusion and add the sugar, orange blossom water or rum and salt.
- Mix the flour with the cocoa, the yeast, the milk infusion and the beaten eggsin a bowl. We knead manually or with the help of a mixer or a kitchen robot until we get homogeneous and elastic dough. Add the butter and knead until all the ingredients are completely integrated.
- Form a ball with the chocolate sponge cake dough and place it in a bowl greased with a little oil. We cover it with transparent film and let it rest until it doubles in volume in a warm place (I left it overnight but at least 1 hour should be allowed to rise)
- Sprinkle very little flour on a work surface and turn the dough over, then degas it and form a ball again. Prepare a baking tray with parchment paper and place the ball of dough. To form the chocolate roscoe we make a hole in the center and open it little by little. Then inside we place a ring greased with a little oil of approximately 12 centimeters in diameter, to prevent the dough from closing when it rises
- Preheat the oven to 50 degrees. We put the chocolate roscoe de Reyes for about 45 minutes until it doubles its volume again. Then we take it out of the oven and increase the temperature to 190 ºC
- Paint the easy chocolate roscoe with the beaten egg and bake it for about 25-30 minutes or so. Let it cool on a wire rack while you prepare the chocolate ganache.
- Heat the cream in a saucepan and when it is very hot without boiling add the chocolate, then remove the saucepan from the heat, stir carefully and slowly so that the chocolate melts well, add the butter and continue stirring until everything is well mixed.
- Before it cools down, pour the ganache on top and decorate the roscoe de Reyes covered in chocolate to taste. I have added granulated sugar and chocolate chips.
- We can fill the Roscón de Reyes with chocolate coverage of whatever we like: truffle, cream, etc.
