Chocolate Hazelnut Tear-and-Share Bread

1. Prepare the Tin

• Line the Loaf Tin: Start by lining a 900g loaf tin with a strip of baking parchment. Make sure the parchment overhangs the sides slightly, which will help you remove the loaf easily once it’s baked. This step ensures the pastries don’t stick to the tin and allows for a clean removal after baking.
• Preheat the Oven: Set your oven to 200°C/180°C fan/gas 6. Preheating the oven is crucial for an even bake.

2. Prepare the Dough

• Open the Dough Pack: Open the Jus-Rol™ Pains au Chocolat Dough pack by twisting the can to release the dough. Be gentle when opening to avoid any dough spilling out unexpectedly.
• Separate the Dough Pieces: Carefully unroll the dough on a flat surface and separate each perforated piece (there should be 6 pre-scored pieces). Each piece is a rectangle of dough with a chocolate filling.
• Cut the Dough into Squares: Using a sharp knife, cut each rectangular piece down the middle lengthwise to create 12 squares of dough.

3. Add the Fillings

• Prepare Your Fillings: You can get creative here! Add about ½ tsp of your chosen filling (raspberry jam, marmalade, or raisins) in the center of each square. For a more indulgent touch, you could leave some plain to allow the chocolate to be the star of the show.
• Roll the Dough: Place a small piece of dark chocolate on each square, then fold up the dough to encase the filling, like rolling up a sausage roll. Make sure the chocolate and filling are completely sealed inside to prevent leaks while baking.

4. Arrange in the Tin

• Place the Rolls in the Tin: Arrange the filled rolls upright in the prepared loaf tin. Place them on their ends, with the chocolate exposed at the top. The rolls should be placed evenly spaced apart, leaving enough room for them to rise and expand while baking. This helps the rolls puff up beautifully without touching each other too much.
• Even Spacing: Don’t overcrowd the rolls; they should be snug but not cramped. This will help them bake evenly and rise nicely.

5. Bake

• Bake the Loaf: Place the tin in the preheated oven and bake for 25-30 minutes. Keep an eye on the rolls toward the end of the baking time. The top should be golden brown, and you should notice a slight puffiness and crisp edges. A toothpick inserted into the dough (away from the chocolate) should come out clean, indicating that it is cooked through.
• Watch for Even Color: If the rolls start to brown too quickly, you can cover them loosely with aluminum foil to prevent over-browning while the inside cooks through.

6. Melt the Chocolate

• Melt the Dark Chocolate: While the loaf is baking, melt the dark chocolate. Use a heatproof bowl placed over a saucepan of simmering water (double-boiler method), or you can melt it in the microwave in short bursts (20-30 seconds at a time), stirring after each burst until smooth.
• Perfect Consistency: You want the chocolate to melt slowly so it’s smooth and glossy for drizzling.

7. Cool & Serve

• Cool the Loaf Slightly: Once the loaf is out of the oven, allow it to rest in the tin for about 10 minutes. This helps it set a bit before being removed.
• Lift the Loaf Out: Use the overhanging parchment to lift the loaf out of the tin and place it on a wire rack or a serving plate. This ensures the base doesn't get soggy from sitting in the hot tin.
• Drizzle with Melted Chocolate: Once the loaf has cooled slightly but is still warm, drizzle the melted dark chocolate over the top. Use a spoon or a fork to create a nice pattern. If you want extra sweetness, you can also dust the top with a little icing sugar.

8. Serve & Enjoy

• Serving Suggestions: You can serve the tear-and-share loaf warm or at room temperature. Pair it with fresh raspberries, a dollop of cream, or simply enjoy it with a hot cup of chocolate or coffee for brunch.
• Best Fresh: These pastries are best enjoyed the same day while they’re fresh and the chocolate is still gooey. If you have leftovers, store them in an airtight container for up to 1-2 days, although the texture is best on the first day.

Pro Tips for Success

• Chill the Dough: If you prefer a flakier texture, you can refrigerate the dough rolls for 15-20 minutes before baking. This helps the layers stay separated while baking, leading to a lighter, more airy result.
• Additional Fillings: Try adding a sprinkle of cinnamon, chopped nuts, or a spoonful of Nutella inside for even more flavor variety.
• For Extra Shine: If you want the melted chocolate to have a glossy finish, you can add a small spoonful of vegetable oil or butter while melting it. This gives it that beautiful, smooth look when drizzled.

Enjoy your weekend brunch with this sweet and indulgent Chocolate Hazelnut Tear-and-Share Bread! 🍫🥐