THE HARDEST PART

The hardest part about making these chocolate babka is actually not this part. This part here is by far the easiest. You right now look, you grab it both sides twist. Twist opposite directions. Grab your end, pinch it, turn in and then you just wrap it around and tuck under. That part is actually easy. That's really really easy. The hard part not was actually trying to develop some sort of chocolate spread recipe that replaces Nutella. I mean I grew up on Nutella. It's delicious, but it also does have roughly, I think it's 3 to 5 hazelnuts for every single jar and a lot of corn syrup. So I wanted a recipe that tastes like chocolate without any strange ingred keeping it pure. At the same time, the real difficulty home bakers out there is that we need to find a it so that the inside doesn't burn and the pastry exact exact same time. And sugar can't really withstand that high of heat. Perfect timing it falls apart. So we worked on a recipe and we also all specific baking param it work and so if you want that recipe just in the comments write in gonna DM it right over to you. Want the whole recipe? Actually do is end pieces of our croissant dough it again. So technically what we kinda end something like a puff pastry. The whole recipe, and you wanna see exactly how we make our croissants. Same thing, hit the comments, just type in recipe and I'm right over to you. This part here, good on camera. We all make but it's so easy to do and if you don't even wanna use fancy croissant dough anything. Do it with like cinnamon bun brioche. Delicious no matter what you do and everybody's gonna this in your house.