Marble Sourdough, Homemade Chocolate Butter, and Raspberry Jam

Marble Sourdough, Homemade Chocolate Butter, and Raspberry Jam Ingredients: For the Marble Sourdough Bread: 150g active sourdough starter (levain) 520g flour 330ml water 1 tbsp honey 8g salt 28ml water For the Chocolate Part: 1 tbsp cocoa powder 1 1/2 tbsp warm water For the Bread: 2 tbsp semi-sweet chocolate chips 1/4 cup walnut (diced) 2 tbsp dried cranberry (optional) ——- For the Homemade Chocolate Butter: 1 tbsp cocoa powder 2 tbsp powdered sugar Pinch of ground cinnamon 1/4 cup semi-sweet chocolate chips 2 tbsp warm water 180 g homemade butter (you can find the recipe from our previous reels.) Pinch of salt For the Raspberry Jam: 6 oz fresh raspberry 1/4 cup granulated sugar 1/2 stick cinnamon 1 1/2 tsp lemon juice Pinch of salt Instructions Preparing the Marble Sourdough Bread: In a small sauce bowl, add 28ml of the water and salt, stir until the salt dissolves. Set aside. In a small bowl, mix cocoa and water until combine well. In a large bowl, add the starter and 330ml water and whisk until everything is incorporated. Add flour and honey and knead for 5-7 min until the dough is smooth. Cover the bowl with a kitchen towel or plastic wrap and let it rest for 1 hour at room temp. At the end of this time, pour the dissolved salt over the dough and knead and fold until it forms. Take one-third of the dough into another bowl and add the cocoa mixture and knead well. (it takes time, make sure they are combined well) Cover the bowls with towels again and let rest for 40 min at room temp. Transfer the doughs onto a lightly floured work surface and using your hands slightly stretch the doughs into 10”x14” rectangular shape. Stack the rectangle doughs on top of each other. Sprinkle chocolate chips, walnut pieces and cranberries on top. Fold the right and then the left sides onto the dough slightly stretching it. Then roll the dough (again by slightly stretching) toward yourself, almost into a cylinder shape. Transfer the dough into the bowl. Cover with plastic wrap and let it rest for 40min at room temp. At the end of this time, pick the dough up from the middle, stretching and folding it over itself so each edge is incorporated back into the middle of the dough. Cover it again and repeat this process three more times, each time the dough should be a little more taut and elastic. Transfer the dough onto a lightly floured work surface. Stretch the dough into a rectangular shape. Begin shaping the dough by folding each of the edges into the middle, so the outside of the dough is beginning to round. Then, roll the dough toward yourself, slightly stretching it and pressing the inside of the dough lightly to form a cylinder shape with the open edge underneath the dough. Using the outside edge of your hand, push the outer edges of the dough lightly underneath, turning it slightly to form a circle with a nice round top. Lightly flour a proofing basket and gently transfer the dough into the basket, seam side up. Cover the dough and keep it in the refrigerator overnight, or 12-14 hours. Next day: Place a dutch oven in the oven and heat to 450F. Holding a sharp razor at a 45 degree angle, score the surface of the dough 1/2 inch deep from top to bottom. Add additional small cuts in a pattern to your preference. Remove the dutch oven from the oven and transfer the bread to the preheated pan. Cover with a lid and bake for 20-22 min. Then remove the lid and bake another 15-20 min until golden brown. Cool on a rack for 30-40 minutes before slicing. Preparing the Homemade Chocolate Butter: In a microwave-proof bowl, add chocolate chips and microwave until melted and stir. In another medium bowl, mix together the cocoa powder, powdered sugar, cinnamon, and salt. Add the cocoa mixture to the melted chocolate bowl and stir. Add 2 tbsp warm water and stir until everything is combined well. Let it cool at room temperature. Once the chocolate mixture is cool, add softened homemade butter and whisk until the butter is foamed as in the Reel. Preparing the Raspberry Jam: In a medium saucepan, place the raspberries, sugar and lemon juice and mash them together using a fork. Cook for 7-8 min over medium heat by stirring constantly, until the the mixture has thickened. Remove from the heat and cool completely. Take a slice of warm marble sourdough bread, spread some homemade chocolate butter, and top with raspberry jam. Serve with latte. Bon appetit!