Skip to main content
A Barry Callebaut Brand
My Barry Callebaut
  • Careers
  • Contact
Products
See all products
Articles
See all articles
Recipes
See all recipes
Show results
Ogonblink
  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
A Barry Callebaut Brand
Ogonblink
  1. Home
  2. Intense Chocolate Bar With Healthy Cocoa Nibs, Seeds and Dried Fruits

Danish chocolate flower

Recipe

  1. Danish chocolate flower

Danish chocolate flower

ingredients preparation
  • 900g
    bread flour
  • 50g
    butter

Blend together

  • 30g
    yeast
  • 250g
    UHT full fat milk

Blend together

  • 10g
    sea salt
  • 250g
    UHT full fat milk
  • 60g
    sugar
  • 100g
    whole egg(s)

Blend together

Blend all ingredients to a smooth dough.
Knead for 10 minutes 
Allow to rest in the fridge for 8 hours 

  • 15g
    CP
  • 15g
    water

Mix with 175g of the main dough 
Keep cool 

  • 400g
    unsalted butter

(Or dry butter)

Roll out the main dough into a rectangle : 60cm in width
Incorporate the butter with a single fold
Refridgerate for 30 minutes
Then give your dough 2 single turns resting for 30 minutes between each turn

  • Q.S.
    SPLIT-9-D
  • Q.S.
    V21-OH35NV

Roll out the main dough into a rectangle: 22cm in width
Roll out the chocolate dough to the same size as above dough
Place on top of the main dough 
Roll 2mm in thickness
Cut 10 cm circles 
Lay three circles in a row overlapping each other with the chocolate dough facing downwards
Pipe two bulbs of Extra Bitter Crème Dell Artigiano in the center of tthe three circles side by side
Roll -up
Place outer edge face up into a small pastry ring or muffin baking mat 
Allow to proof for approx 45 mins. Bake at 180°c for 16 - 18 minutes
Glaze with apricot gel and wprinkle with splitters 

Discover more recipes

Danish Chocolate twist

Danish Chocolate twist

Danish nut paste swirl

Danish nut paste swirl

Footer menu

  • Important links
    • Brands
    • Trends & Insights
    • Sustainability
    • Careers
    • Contact
    • Report a concern
  • Products
    • Chocolate
    • Chips & Chunks
    • Cocoa
    • Cacaofruit
    • Fillings
    • Coatings
    • Nuts
    • Decorations & inclusions
    • Food colorants
    • Personalisation sheets
    • View All
  • Segments
    • Confectionery
    • Bakery & Pastry
    • Dairy & Drinks
    • Ice Cream & Desserts
  • Services
    • Trends, Co-creation and Inspiration
    • Technical and R&D
    • Sourcing
    • Chocolate Academy
    • Sustainable Choices Support

Account & settings

My Barry Callebaut
© 2025 Barry Callebaut. all rights reserved

Footer - meta navigation

  • Responsible Disclosure Policy
  • Legal information
  • Privacy & cookie policy
  • Cookie settings

Navigation

Ogonblink

Main menu (mobile)

  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
My Barry Callebaut
  • Careers
  • Contact

Choose your region.

Brand not available in your region

Loading...
Loading