CHOCOLATE BREAD STICKS RECIPES

Steps:

• Crumble the brewer’s yeast into the milk at room temperature (1).
• Add the sugar (2).
• Dissolve brewer’s yeast and sugar by mixing with a spoon (3).
• Collect the flour in a bowl and pour in the milk, then mix (4).
• Also add the oil (5).
• Mix the ingredients (6).
• Then add the salt (7).
• Knead directly into the bowl by repeatedly pinching the dough (8).
• Then spread it out on a floured work surface and cover it with ?  of the dark chocolate chips (9).
• Incorporate the dark chocolate chips by folding the dough on itself. Then add the remaining part as well (10).
• Using a rolling pin, crush the dough until you get a 2-3 cm thick rectangle (11).
• Transfer the rectangle to a baking sheet with parchment paper and a well floured bottom (12).
• Flour the surface of the dough, cover with cling film and let it rise in a sheltered place for about an hour (13).
• Then take it back, remove the film and gently turn it over on the floured work surface with the help of parchment paper (14).
• With a sharp knife, cut sticks a couple of centimeters wide (15).
• Take one stick at a time and gently pull it to form the breadsticks. Gradually fill a pan lined with parchment paper (16).
• Brush the surface of the breadsticks with a little milk at room temperature (17).
• Cover with a sheet of cling film (18) and let it rest for about 30 minutes.
• Then gently remove the film and sprinkle the surface of the breadsticks with the granulated sugar (19).
• Bake the breadsticks in a preheated static oven at 190° C (374° F) for about 25 minutes (20).
• Then lower the temperature to 160° C (320° F), open the oven door leaving a vent and let it dry for 5 minutes. Then remove from the oven (21).
• Transfer the breadsticks to a wire rack and let them cool completely (22).
• Serve and enjoy (23).

Steps:

• Melt chocolate and spoon over 3/4 the length of breadsticks. Let excess chocolate drip off.
• Transfer coated sticks to a parchment-lined baking sheet; refrigerate 30 minutes.