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Here's the recipe -- REALLY!

Christine Lavin's Petit Pan Au Chocolat Recipe
(Start the night before)

1 packet yeast (1 Tablespoon)
1/4 teaspoon ground ginger
approx 3-1/2 to 4 cups all purpose unbleached flour
1/4 cup nonfat dry milk powder
2 Tablespoons sugar
2 teaspoons salt
3 Tablespoons softened unsalted butter
1-1/4 cups water (total amount)
8 oz. milk chocolate (Favergi or Ghiradelli are excellent)
4 buttered baby loaf pans

  1. In a medium size bowl, dissolve 3/4 cup hot water, 1/4 teaspoon ground ginger and 1 packet yeast.  Stir, then mix in 1 cup of  flour.  Stir with a big wooden spoon til it's all mixed.  Then cover bowl tightly with plastic wrap and leave it on the counter overnight.  It will rise, then fall, and look like a weird sponge from outerspace.
  2. In the morning, stir down the sponge.  Then add 1/2 c. warm water, 1/4 c. nonfat dry milk, 2 Tablespoons sugar, 2 teaspoons salt, 3 Tablespoons softened butter.  Add flour, 1/4 cup at a til you have a good, elastic bread dough.  The amount of flour varies, based on humidity, but around 2-1/2 to 3 cups is what you'll use, but it's OK if it's less or more.  Dough should no longer be sticky.
  3. Turn out onto floured counter and knead for 8 minutes.  Add extra flour a tiny bit at a time if it is still sticky.  It will be smooth and shiny after 8 minutes and feel 'alive.'
  4. Put in a greased bowl, cover with plastic, let rise for 1 hour.
  5. Punch down, separate into 4 small balls, cover with a towel and let rest for 5 minutes.
  6. Flatten each ball into an oval, kneading out the bubbles, then place approximately 2 oz. of cut up Favergi milk chocolate into each oval, fold over, pinch tightly closed, fold under ends, then put into a greased baby loaf pan.  If you can't find Favergi, use a good baking chocolate like Ghiradelli.  You can use semi-sweet chocolate instead of milk chocolate if that's your favorite.
  7. Line up the 4 baby loaf pans and cover with a sheet of wax paper.  After 20 minutes, preheat over for 375 degrees.  Let bread rise for another 20 minutes while oven is preheating.
  8. Uncover breads, then place them in the oven, spaced apart.  Bake for approximately 25 minutes.  Top of bread should be golden brown.  Tap the bottom of loaf and it should sound 'hollow.'  Cool on a rack for 20  minutes, and serve very warm.  Or wrap in aluminum foil and freeze.  When you are ready to serve it, thaw, then place in a 200 degree oven for about 15 minutes to soften the chocolate.  Or  zap it in the microwave for 90 seconds or so (but unwrap it first!)  Enjoy!