Recipe: Choc marscapone rolls

Chocolate rolls are best served (and eaten) warm or at room temperature.
Chocolate rolls are best served (and eaten) warm or at room temperature.

Consumers are still anticipating the sight of Marmite on supermarket shelves. Hold your breath, because apparentlythere may be an announcement this month about the impending return date.

If you are yearning for something brown on your bread, do try chocolate instead.

During my Standard 2 year at Karori Normal, lunch was often as not chocolate sandwiches - until my mother found out.

Many days she would make me Marmite-filled crispbread for my repast, believing this would improve my figure.

Savoury flavoured cardboard can wear thin on an 8-year-old's palate, but I never complained.

You see, my friend Tina simply adored my lunches, so we swapped. Tina was Dutch and her mother hand-sliced barracuda loaves, spread the slices with cultured butter and between those two door stops scattered chopped dark chocolate. She wrapped the gem several times in waxed paper and tied it with string.

I cannot recommend bread and chocolate enough.


Makes 9-10 50g rolls

We call these rolls John's as they were his idea. Chef John Hornyak is in charge of all the bread in our catering kitchen.


  • 1 tsp active dried yeast granules
  • 1 1/2 tsp sugar
  • 62.5ml (1/4 cup) lukewarm water
  • 25g (2 1/2 Tbsp) unsalted butter, melted but not boiled
  • 125ml ( 1/2 cup) milk
  • 3/4 tsp flaky sea salt
  • 245g (13/4 cups) flour (preferably baker's or strong flour), plus extra for dusting
  • olive oil for greasing bowl
  • 60g dark (70 per cent) chocolate tablet, roughly chopped
  • 1 egg yolk, mixed with 2 Tbsp water to make egg glaze
  • 15g (1 1/2 Tbsp) sugar for sprinkling
  • Vanilla Mascarpone

Place yeast, sugar and water into a small bowl and combine. Leave for five to 15 minutes or until frothy.

Place butter, milk and salt into a jug and warm in microwave or by placing jug into a larger bowl of hot water. Mixture needs to be same temperature as yeast mixture.

Place flour into the bowl of an electric mixer fitted with dough hook. Add yeast and milk mixtures and slowly mix until just combined and dough forms a ball. If flour remains on bottom of bowl, add a tablespoon of cold water, while mixer is running, to incorporate flour into dough.

Lightly oil inside of a large bowl. Transfer dough to bowl. Cover bowl with plastic wrap. Place in a warm spot for at least one hour or until dough rises to twice its original size. Turn dough out of bowl on to bench and knead for 10 to 15 minutes or until smooth and shiny. Break dough into 50g pieces and shape into 9 or 10 rolls.

Lightly flour a baking tray. Place rolls on a floured tray for 10 to 15 minutes, until dough has relaxed.

Lightly grease and flour a second tray.

Take each roll and place on work bench. Flatten to a 9cm disc-shape. Turn over so soft side is facing upwards.

Divide chocolate into nine or 10 portions and place on the centre of dough discs, in a row.

Fold one side of dough over chocolate and flatten to fully enclose chocolate and form a long roll. Using your palm, lightly roll dough backwards and forwards to seal the ends.

Place rolls on prepared tray, seam-side down. Cover with a clean tea towel and set aside in a warm place for 20 minutes or until they double in size.

Preheat oven to 200 degrees Celsius.

Brush tops of rolls with egg wash and lightly sprinkle with sugar. Place rolls into preheated oven and bake for 10-12 minutes or until they are golden brown and bases sound hollow when tapped.

Serve warm or at room temperature with Vanilla Mascarpone.



  • 250g mascarpone
  • 1/2 tsp vanilla extract
  • 1/4 tsp vanilla paste
  • 1 tsp sugar

Place mascarpone, vanilla extract, vanilla paste and sugar in a small bowl and mix until smooth. Serve at room temperature.


Makes 12 toast fingers


  • 50g (5 Tbsp) butter, softened
  • 8 slices mixed-fruit toast bread
  • 1 tsp cinnamon
  • 80g dark (70 per cent) chocolate, roughly chopped
  • icing sugar for dusting

Generously butter one side of each slice of bread. Place bread, buttered side down, on a clean work surface.

Sprinkle each slice with 1/8 tsp of cinnamon. Cover four slices of bread with chocolate and top with the second slice of bread, butter side upper-most.

Place a heavy-based frypan on to a medium heat. Place one or two sandwiches into pan and cook for 2-3 minutes or until golden brown. Turn over and cook a further 2-3 minutes.

Remove from pan to a baking tray and keep warm under a clean tea towel. Cook remaining sandwiches.

Place sandwiches on a bread board and, using a serrated knife, cut crusts off the longer sides of the sandwiches, leaving the top and bottom crusts on. Cut each sandwich into three lengthwise.

Sieve icing sugar over the top of each sandwich and serve warm.

The Dominion Post