This traditional Peruvian dish is brought to life by the Inkaterra chefs, highlighting a special Cocoa bread loaf.
PREPARATION: Mix the flour with the natural yeast dough, the eggs, the olive oil, and beat them slowly in a ground blender until the mixture becomes elastic, reduce the speed and add the unsalted butter, the previously grated cocoa paste and bitter chocolate until it becomes event. Roll some 40 gr. Per bread piece and leave it to ferment for one hour. Place them in the oven, at 190 oC (370oF.) for some 15-20 minutes. Leave it in the oven until it´s lukewarm. Once ready place the bread piece on a dish and enjoy!
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