196 grams Strong (bread) flour
4 grams Pure cocoa powder (or black cocoa powder)
4 grams Salt
130 ml Water
75 grams Homemade sourdough starter sponge
30 grams Chocolate chips
Put all of the ingredients except for the chocolate chips in a bowl, then knead. Once it comes together as a dough, roll it into a ball, then let it rise for the first proofing. After it rises, divide the dough into 2 portions. Form into a ball, then let rest for 30 minutes. After the dough rests, stretch the dough into a rectangle, then sprinkle on chocolate chips. For the shaping and the second proofing, please refer to the recipe for regular black baguettes. See. After it rises, slash the tops, mist with water, then bake in an oven preheated to 250C. They also look cute shaped into rolls.