I bought a can of my favorite cocoa powder, so I decided to bake these.When wrapping up the chocolate, make sure the underside of the rolls are thicker than the tops! When using a chocolate bar, I add 3 pieces. For 10 servings. Recipe by uzukaji

I love fondant chocolate so I tried making a pastry of it.-By extending the edges of the dough and putting the chocolate in the middle "mountain", air doesn't go in from around the edges of the chocolate.-You'll be able to make 9 if you make each one about 52. For 9, each about 170 kcal. Recipe by Kuribo

I changed out the coffee and green tea with chocolate, and tried making this several times. But the chocolate won't listen to me when the temperature changes, so it isn't good for storing or letting sit out. I don't like eggs and want to make a version without egg whites, but the chocolate is difficult. If you are okay with egg whites, then that type is definitely better.Chocolate has oil in it, so I can't recommend freezing it. It is good to make it right away and then use it when you need it. It will tear easily once you chill it in the fridge, so warm it up for 10 seconds at 100 W in the microwave. The chocolate is warming up a bit, so please take care not to overheat it. The sheet will shrivel, and break apart when stretched out, which means that it has been overheated. (You heat it up twice in the recipe). A more detailed method for kneading it in is written in detail in the referenced recipe. Recipe by Osshosan

Recipe taken from smittenkitchen.com

I love caramel cream and make it often. At the same time I baked bread in which to use the caramel cream!Step 5: You don't have be too neat. Just twist quickly.Step 6: I made different shapes. It is an easy dough to work with, so please enjoy your creations. Recipe by La Land

The expiration date on my heavy cream was drawing near, so I made this.Is the dough too sweet? Was too much oil used? It took a long time to proof. Recipe by Hamumun

My child suddenly proclaimed that she wanted chocolate cream bread, but I had no chocolate so I used cocoa powder instead.Make sure that the edges are well sealed after wrapping the cocoa cream, otherwise the cream will seep out during baking. For the second rising, if you have an oven setting of 40°C, then it's convenient to use that to proof the dough for 40 minutes. Recipe by okeipon

#breads Bread is a beautiful thing which comes in many shapes, sizes and flavors,but no bread could be as fabulous and glamourous as this Leopard Print choco vanilla Bread bursted with the best of flavours of both chocolate and vanilla.

I was trying to make a homemade version of my nephew's favourite store-bought snack. I think I've almost replicated it, except for the size.This is a very soft dough, so it's a bit hard to handle, but it will become smooth after a good bit of kneading. For 20 x 13 cm [7.9 x 5.1 in] breadsticks. Recipe by uronn

A bit of every goodness to love in a lightly sweet bread! If you would like it sweeter please look at step 8 before beginning.