One of my favourite movies growing up was Willy Wonka and the Chocolate Factory. As a child, the chocolate factory fantasyland where everything was edible except the Oompa Loompas, was a dream come true. I mean, if I were Augustus Gloop I would have done the same; actually I would have cannonballed into the chocolate river and then unapologetically proceed to do butterfly strokes. And then that moment when Charlie is basically crowned the new chocolate mastermind, sigh, dreams really do come true.
The original golden ticket of heartbreaks, bad days, Friday nights with wine, and PMS packages, chocolate in whatever form, really does make everything better, even brunch if that’s possible. And one of our favourite brunch items are the flaky, buttery, and rich Chocolate Twists.
A true labour of love, these Chocolate Twists are a full day project the best excuse to spend time in the kitchen with those you love, including Mom this Mother’s Day. A treat for two served with a cup of tea, what we love most about these twists is the chocolatey and crumbly streusel wedged between each layer of pastry made with Green & Black’s Organic chocolate.
Chef Sous Chef
Disclaimer: This post was sponsored by Green & Blacks Chocolate. All chocolatey opinions are our own.Print
Chocolate Streusel Twists
A true labour of love, these Chocolate Twists are a full day project the best excuse to spend time in the kitchen with those you love. What we love most about these twists is the chocolatey and crumbly streusel wedged between each layer of pastry.
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 servings
- Category: Food + Drink, Dessert, Snack
- 1 1/2 cups butter (straight from the refrigerator)
- 2 1/2 cups whole wheat pastry flour
- 1 tbsp white sugar
- 1 tsp salt
- 1/3 cup milk
- 1/3 cup ice water
- 1/2 cup butter
- 1/2 cup white sugar
- 3/4 cup milk
- 100 g Green & Blacks Dark Chocolate
- 2 tsp vanilla
- 1/4 tsp salt
- 1/2 cup flour (we used the whole wheat pastry but use any flour you want)
- 2 tbsp white sugar
- 2 tbsp cocoa powder
- 1/2 cup fudge filling
No. 1 | Grate the cold butter into a bowl. Add a spoonful of flour and give a quick mix to coat the butter. Place in the freezer for 3 minutes or so, while you prepare the dry ingredients.
No. 2 | Mix the flour, sugar, and salt in a large bowl. Add half the butter and place remaining butter back in the freezer. Combine the flour and butter using a fork, then add the milk and ice water and bring together. Once the dough forms, turn out onto a lightly floured work surface and kneed for a minute. It’s ok if there is a few dry spots. Form the dough into a square about 1″ thick. Wrap with plastic wrap and place in your fridge for at least 20 minutes, or while you make the fudge and streusel.
No. 3 | To make the fudge, melt the butter in a saucepan and add sugar and milk. Whisk until the sugar dissolves and remove from heat. Add the chocolate, salt, and vanilla. In a small mixing bowl add flour, sugar, and cocoa powder for streusel. Add 1/2 cup of the fudge and combine if with a fork until it becomes crumbly. Place the streusel and fudge in the fridge until your ready to use them.
No. 4 | Pull out the pastry from the fridge. Roll it out in one direction only so the it is 3 times longer than wider. Sprinkle 1/4 of remaining butter in the middle third of the pastry. Fold the top third over the butter and sprinkle another 1/4 of remaining butter on the top and fold bottom third of pastry on top to form the dough back into a square. Turn the dough 90 degrees and roll it out again, three times longer than wide. Repeat the same butter and folding process, 1/4 butter on middle third, fold, butter, then fold back into a square. Wrap and place in the fridge for at least 20 minutes until ready to roll.
No. 5 | Preheat your oven to 350°. Cut the dough into 16 equal squares. Make one twist at a time, by rolling a dough square out to about 3″x6″. Spread a thin layer of fudge then sprinkle some streusel on the fudge. Roll the dough along the long edge. Place the roll on a plate and place in the fridge until all pieces are rolled.
No. 6 | Cut each roll in half. Braid the two half with the chocolate strips facing up. Pinch the ends together. Repeat with remaining twists and bake for 30 mins. Remove and allow to cool on a wire rack. Sprinkle with a light dusting of icing sugar prior to serving.