Chocolate Conchas

g %
Dough
Flour 5000g 100%
Water 2400g 48%
Fresh Yeast 50g 1%
Tegral Soft'r Sweet Bread 5000g 100%
Classic Strawberry Filling 500g 10%
Decoration
Carat Decorcrem Dark*

Method

Instructions
  1. Let the concha fully cool after baking.
  2. Melt Carat Decorcrem Dark SH at 120°F.
  3. Dip the top of the concha into the Decorcrem. Set at room temperature. 
  4. If you add inclusions, such as nuts, then sprinkle them on top of the Decorcrem before it sets.

About this recipe:

Complexity level: