21 Dec Chocolate Hazelnut Sourdough (aka Ferrero Rocher Sourdough)
Indulge in Ferrero Rocher-Inspired Sourdough
Who doesn’t love the iconic combination of chocolate and hazelnuts? Inspired by the luxurious flavors of Ferrero Rocher, I created this Chocolate Hazelnut Sourdough, a decadent and indulgent loaf perfect for breakfast, dessert, or even as a festive gift.
This sourdough bread merges the richness of chocolate, the crunch of roasted hazelnuts, and the fluffiness of sourdough. Think of it as a sourdough version of your favorite chocolate hazelnut treat—delicious, wholesome, and socially acceptable to have for breakfast! 🍫🌰
If you’re new to sourdough baking, check out my Beginner’s Guide to Sourdough Baking to get started on your sourdough journey.
Why You’ll Love This Recipe
- Luxurious Flavor: The combination of cocoa powder, chocolate chips, and hazelnuts gives this sourdough a Ferrero Rocher-like flavor.
- Perfect Texture: Soft, fluffy crumb with crunchy hazelnut pieces.
- Versatile: Enjoy it plain, toast it, or spread it with vegan Nutella for an extra indulgent treat.
- Festive: This loaf is perfect for holiday gifting or as a showstopper for your festive meals.
More Than Sourdough
This sourdough is more than just bread—it’s a celebration of chocolate and hazelnuts. The roasted hazelnuts, combined with the deep flavor of cocoa and bursts of chocolate chips, create a loaf that feels both luxurious and comforting. Whether you’re gifting it during the holidays or enjoying it for breakfast, this recipe is bound to impress.
If you’re a fan of Ferrero Rocher (I mean who isn’t?) or just love the combination of chocolate and hazelnuts, this Chocolate Hazelnut Sourdough is a must-try. It’s a showstopper loaf that’s perfect for any occasion—be it breakfast, dessert, or a festive gift. Plus, it’s vegan, wholesome, and packed with flavor! 🌱🍫🌰
Don’t forget to share your creations with me on Instagram @thefloralvegan and tag #thefloralvegan so I can see your gorgeous bakes!
Tips for Success
- Hydration: Cocoa powder absorbs a lot of water, so adjust hydration as needed if your dough feels too dry.
- Flour Substitutions: If you prefer, you can use bread flour instead of spelt, semola, or rye flour.
- Fillings: Feel free to experiment with other fillings like chopped dark chocolate, candied orange peel, or even hazelnut praline.
Serving Suggestions
- This Chocolate Hazelnut Sourdough is incredibly versatile and tastes amazing on its own. For an extra indulgent experience, try serving it with:
- Homemade vegan Nutella
- Chocolate tahini spread
- Toasted with a drizzle of maple syrup
- A generous spread of vegan cream cheese
More Chocolate Sourdough Recipes
Chocolate Hazelnut Sourdough (aka Ferrero Rocher Sourdough)
Course: Baked Goods, Bread, Breakfast, Desserts, Desserts / Snacks / Cakes, SourdoughCuisine: SourdoughDifficulty: Medium6
servings1
hour40
minutesWho doesn’t love the iconic combination of chocolate and hazelnuts? Inspired by the luxurious flavors of Ferrero Rocher, I created this Chocolate Hazelnut Sourdough, a decadent and indulgent loaf perfect for breakfast, dessert, or even as a festive gift.
Ingredients
- Dough
45g spelt flour
45g rye flour
198g bread flour
45g maple sugar (or substitute with any other sugar)
240g + 15g water
60g levain
5g sea salt
- Fillings
30g roasted hazelnut
Directions
- Prepare the Levain
- Feed your starter using 1:2:2 (starter:flour:water) ratio. Cover loosely and let it rise until it tripled in size, around 5-6 hours.
- Autolyse
- In a large mixing bowl, mix flour, cocoa powder and water until everything in incorporated into a dough. Cover and let it rest for 2 hours.
- Mixing the Dough & Bulk Fermentation
- Once your levain has peaked, add 60g of levain to the dough. Mix until you feel the dough has strengthened. Cover and rest for 30 minutes.
- Add 5g sea salt to the dough and mix until the salt is incorporated.
- Cover and let the dough rest for 30-45 minutes, or until the dough has relaxed.
- Perform one set of light bench fold.
- Rest for another 45 minutes. Perform lamination on your dough and add in the filling ingredients.
- Rest for 45 minutes or until the dough has relaxed. Perform one set of coil fold.
- Perform one more set of coil fold after 45 minutes. Then leave the dough to rest until the dough has increased by roughly 50% in volume.
- Shape the dough and transfer to a banneton dusted with rice flour. Rest for 15 minutes at room temperature. Then retard the dough in the fridge overnight or 16 hours.
- In the morning, preheat the oven to 250°C for 1 hour with a dutch oven inside. I love baking with my challenger pan.
- After 1 hour, take the dough out from the fridge and transfer it to the challenger pan using a parchment paper. Place 2-4 ice cubes beside the bread, cover the pan immediately and bake for 20 minutes covered.
- Remove the cover after 20 minutes, lower the temperature to 220°C and bake for another 10 minutes.
- For the last 10 minutes, further lower the temperature to 210°C.
- Turn off the oven and leave the oven door a crack open for 15 minutes.
- Remove the loaf from the oven and place it on the cooling rack until it’s completely cooled.