This easy twisted chocolate croissant french bread is the best way to get a buttery, flaky chocolate croissant…but with half the work!

After the crazy popularity and success of the original twisted croissant French bread, it was just a matter of time until a chocolate version made an appearance.

In this chocolate croissant French bread, dark chocolate is enrobed in flaky, buttery layers of soft French bread, and it is easily one of the best things I’ve ever made (or eaten!).

Three halves of chocolate croissant French bread.

French Bread Dough

Just like the original twisted croissant recipe, the dough is simple, foolproof, and so easy to work with – it is perfect for this croissant bread!

Using any stand mixer of your choice (or making it by hand with a bowl and spoon), mix and knead the dough ingredients until a soft, smooth dough forms. Let it rise until doubled.

In order to ensure the dough is easy to roll out, don’t over flour the dough! Add flour until the dough is soft and slightly sticky but easily clears the sides of the bowl. It should leave a light residue on your fingers but not be overly wet and sticky.

Bread dough rising in stainless steel bowl.

How to Make a Butter Sheet

The butter sheet is instrumental in creating the flaky layers in the chocolate croissant French bread.

To make the butter packet and butter sheet:

  1. Grab a piece of parchment paper about 16 1/4-inches by 12-inches (doesn’t have to be exact, but should be close to those dimensions). The precut sheets are about this size.
  2. Fold the two short edges on each side in toward each other about 4 1/2 inches. They will overlap a bit. Crease the edges well.
  3. Keep those edges folded in and fold the top and bottom edges over about 1 3/4-inches.
  4. When all the edges are folded in, it will form a little parchment packet with the center rectangle dimensions about 8 1/2-inches by 7-inches. 

Don’t stress too much about the folding – these are just guidelines. If the folds are off by a little bit, it’s not going to be a problem as long as the folds completely enclose the center area where the butter will go. For exact measurements, check out the reference chart on this post.

Butter cubes in parchment, parchment folded, using rolling pin to flatten butter into thin sheet.

How to Fold and Roll Out the Chocolate Croissant Bread

When the dough has risen and butter has chilled, lightly punch down the dough and turn out onto a lightly floured counter.

Roll the dough into a rectangle about 18-inches by 11- or 12-inches.

Take the butter packet out of the refrigerator, and unfold the parchment (but leave the butter on the parchment paper). Place the butter packet face down on the center of the rolled out bread dough. Peel the parchment carefully off the butter leaving the butter sheet on the dough.

Using the pictures below as a reference, begin by folding one short side of dough about halfway to 2/3 over the butter. Fold the other short side of dough over the butter, overlapping the first folded side by about an inch.

Fold the top and bottom edges over about 1/2- to 1-inch and press to seal and then fold the dough in half lengthwise to form a rectangle loaf.

Placing butter sheet on bread dough, folding bread dough in thirds over butter, pinching edges of dough and folding in half.

Rolling and Folding

Roll the thick, folded loaf into a long rectangle about 8-inches by 22-inches. If the dough springs back when rolling, let it rest for 5-10 minutes to let the gluten relax and roll again.

Rolling out butter filled French bread dough into long rectangle.

What Kind of Chocolate to Use

Coarsely chop about one cup of good quality semisweet or dark chocolate. A good/high quality chocolate is important here for taste and also for texture/meltability.

I use Ghirardelli bittersweet chocolate chips and coarsely chop them or run them through a few pulses in a food processor. They melt better than any other brand of chocolate chips. A high quality bar of chocolate will work well, too.

I would NOT recommend other brands of chocolate chips (I tried this bread with Costco-brand semisweet chocolate chips and it wasn’t great).

Coarsely chopped dark chocolate on cutting board.

How to Incorporate Chocolate Into the Dough

Sprinkle about 2/3 of the chocolate across the rolled out dough and press the chocolate lightly into the dough.

Fold up the bottom half of the dough followed by the top half of the dough to meet in the middle. The chocolate will get disrupted and fall out of place a bit – that’s ok.

Sprinkle the rest of the chocolate on the bottom half of the dough and press it lightly into the dough. Fold the dough in half so the top half of the dough folds over the bottom half.

*If this folding process is confusing, check out the Instagram reel here that shows the whole process.*

Folding up French bread dough over chopped chocolate.

Roll the folded dough into a 12-inch or 13-inch square. You might see little bubbles on the surface of the dough. Totally normal (don’t deliberately pop them!).

And edges of chocolate might pop through the surface of the dough. That’s ok, too!

Cut the square into four strips.

Rolling out French bread dough and cutting into four strips.

Twist each strip and place on parchment-lined half sheet pans.

When you lift the twisted strips up to put on the prepared pans, do so carefully so the loaves don’t get stretched out.

Twisted loaf of chocolate croissant French bread.

Rise and Bake

Let the loaves rise until noticeably puffy in a relatively cool spot so the butter inside the dough doesn’t melt.

Two loaves of chocolate croissant French bread risen on sheet pan.

Bake until golden, about 20-22 minutes in a 375 degree F oven (bake at 400 degrees F for a darker crust).

Immediately out of the oven, use a pastry brush to brush any of the butter on the sheet pan onto the top and sides of the loaves.

Brushing butter over baked loaves of French bread.

Every Loaf is Unique

This bread is curvy and beautiful in a one-of-a-kind way, and no two loaves will look the same thanks to the rolling and folding and cutting and twisting.

The chocolate adds a rich decadence and depth to this buttery, flaky bread that is out of this world delicious.

Two baked loaves of chocolate croissant French bread.

Amazing Chocolate Croissant French Bread

This bread is impossible to resist right out of the oven. It is so buttery and flaky – the crust literally crackles as you tear into it.

And speaking of tearing, you can go the rustic route and tear off pieces of bread to enjoy, or you can cut cleaner slices.

Either way, you’re going to experience crackly crust, buttery layers, fluffy bread, and rich, dark chocolate throughout.

Half of baked loaf of croissant French bread.

The Chocolate Croissant Debate

I know that for true croissant purists, this easy twisted chocolate croissant French bread can’t take the place of a beloved and authentic pain au chocolat.

But for those of us who want all the deliciousness of a chocolate croissant in a fraction of the time (and with way less work and waiting periods), this simpler chocolate croissant bread is a beautiful answer.

Not to mention that it is an absolute showstopper. A bread recipe to ensure instant rock star status and make you feel a million bucks of confidence in the kitchen. You can do it!

If the whole process seems intimidating, check out the videos I posted on Instagram that show the whole process step-by-step:

Twisted CHOCOLATE Croissant French Bread Video

Regular Twisted Croissant French Bread Video

I am already dreaming up the next variation (cinnamon and sugar, I’m coming for you!).

Flaky chocolate croissant French bread.

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Three halves of chocolate croissant French bread.

Easy Twisted Chocolate Croissant French Bread

Yield: 4 small loaves
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Chilling Time: 1 hour
Total Time: 2 hours 50 minutes
5 stars (16 ratings)
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Ingredients

  • 1 cup (227 g) salted butter, cool room temperature
  • 2 cups warm water, 105-110 degrees F
  • 1 tablespoon instant or active dry yeast
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 4 3/4 (675 g) cups all-purpose flour, more or less (see note)
  • ¾ to 1 cup (113 to 170 g) coarsely chopped good-quality semisweet or dark chocolate (see note)

Instructions 

  • For the butter packet: grab a piece of parchment paper about 16 1/4-inches by 12-inches (doesn't have to be exact, but should be close to those dimensions). Fold the two short edges of the parchment in toward each other about 4 1/2 inches. They will overlap a bit. Crease the edges well.
  • Keep those edges folded in and fold the top and bottom edges in about 1 3/4-inches. It should form a little parchment packet when folded with the center rectangle dimensions about 8 1/2-inches by 7-inches. See pictures in the post for a visual.
  • Unfold the parchment. Cut the butter into large pieces and place in the center of the parchment. Fold up the packet using the pre-creased folds and flip over so the folded edges are on the bottom.
  • Use a rolling pin, lightly tap the butter (too much aggression here and the parchment could rip) until it starts to flatten and merge into a thick square. Continue tapping or use the rolling pin to roll the butter into a thin sheet so it reaches all the edges of the parchment packet and has a relatively even thickness. Place in the fridge to chill while you make the dough.
  • For the dough: In the bowl of a stand mixer fitted with the dough hook, add the water, yeast and sugar, and let sit until foamy, 2-3 minutes. Add the salt and flour and mix until a soft dough forms that clears the sides of the bowl. Add more flour, a little at a time, if the dough is sticking to the dough hook or sides of the bowl.
  • {It's REALLY important that this dough is not over floured and stiff or it will be hard to roll it out. On the flip side, a dough that is too soft and sticky can be problematic, too. Try for a dough that is soft and slightly sticky but easily clears the sides of the bowl. It should leave a light residue on your fingers but not be overly wet and sticky.}
  • Knead for 3-4 minutes until the dough is soft and smooth.
  • Cover the bowl or transfer the dough to a lightly greased bowl and cover. Let rise until doubled, about an hour.
  • Lightly punch out the dough and turn out onto a lightly floured counter. Roll into a rectangle about 18-inches by 11- or 12-inches.
  • Take the butter packet out of the refrigerator, and unfold the parchment (but leave the butter on the parchment paper). Place the butter packet face down on the center of the rolled out bread dough. Peel the parchment carefully off the butter leaving the butter sheet on the dough.
  • Work quickly and don't over work the dough during the next couple steps of folding and rolling so the butter doesn't get too soft!
  • Fold one short side of dough about halfway to 2/3 over the butter. Fold the other short side of dough over the butter, overlapping the first folded side by about an inch.
  • Fold the top and bottom edges over about 1/2- to 1-inch and press to seal.
  • Fold the dough in half (from right to left or vice versa) once more.
  • Starting in the center, roll the dough out into a long, thin rectangle, about 8-inches by 22-inches. If the dough springs back when rolling, let it rest for 5-10 minutes to let the gluten relax and roll again.
  • Sprinkle about 2/3 of the chocolate over the dough all the way to the edges. Press chocolate lightly into the dough.
  • Fold one short edge of the long rectangle into the center over the chocolate. Repeat with the other short edge so they meet in the middle. Sprinkle remaining chocolate on bottom half of the dough, pressing the chocolate lightly into the dough.
  • Fold the dough in half over the chocolate (from one of the short sides).
  • Let the dough rest for 2-3 minutes. Prepare two half sheet pans by lining with parchment paper. Preheat the oven to 375 degrees F (400 degrees F for a darker crust).
  • Roll into a 12-inch or 13-inch square. If the dough springs back when rolling, let it rest for 5-10 minutes to let the gluten relax and roll again. Cut the square into four strips.
  • Take each strip, twist it 3-4 times and place on the prepared sheet pans (two strips per sheet pan, spaced several inches apart).
  • Cover and let rise until noticeably puffy (the dough can rise in the refrigerator overnight or for several hours – when taking out of the refrigerator, if it hasn't risen enough, let it come to room temp and continue rising until nearly doubled). You don't want to let these loaves rise in an overly warm spot or the butter will melt before it hits the oven and you won't get the flaky, buttery layers.
  • Bake the loaves until nicely golden, 20-22 minutes.
  • Immediately out of the oven, use a pastry brush to brush any leaked butter on the sheet pan over the top of the loaves.
  • Serve warm or at room temperature. Bread can be sliced or torn into pieces.

Notes

Flour: the exact amount of flour will depend on a lot of factors, mostly how you measure the flour. If you aren’t using a kitchen scale, gently fluff the flour, scoop and then level. You may need a bit more flour if the dough is too sticky; it’s totally fine to continue adding flour a little bit at a time until a soft, slightly sticky dough is formed that clears the sides of the bowl. I have not tried this recipe with whole wheat flour. 
Chocolate: good quality chocolate is key here for taste and meltability. I use Ghirardelli bittersweet chocolate chips and coarsely chop them, but other chocolate chips (especially other brands like nestle or generic brands) won’t melt/work as well as Ghiradelli or Guittard. A coarsely chopped high quality bar of chocolate would work well, too.
Helpful Tip: to ensure the butter doesn’t get too soft or squeeze out of the dough when folding and rolling, make sure to work quickly and effectively once you start folding and rolling. Use quick, sure motions with the rolling pin and don’t over work the dough. Also, make sure you aren’t stretching the dough when folding it over. This could create super thin layers of dough that tear easily or cause the butter to peek through when rolling. 
Author: Mel
Course: Bread
Cuisine: American
Method: Bake

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Recipe Source: adapted from this twisted croissant French bread

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