The BEST Indulgence: Chocolate Ferrero Rocher Sourdough Bread

Move over, plain ol’ country loaves. There is a new star in the sourdough world, and it is about to completely ruin regular bread for you forever.

Recently, my inbox exploded with requests for a truly special, indulgent flavor. As a self-proclaimed, die-hard Ferrero Rocher fan, I knew exactly what I had to do. I rolled up my sleeves, dusted off my flour jar, and set out to create the holy grail of dessert loaves: Chocolate Ferrero Rocher Sourdough Bread.

And let me tell you… I think I cracked the code.

This loaf tastes exactly like the iconic gold-wrapped hazelnut truffle, but wrapped inside a chewy, deeply flavorful sourdough crust. It is rich, chocolatey, packed with nutty crunch, and features actual molten pockets of Nutella and whole Ferrero Rocher candies. Intrigued? Grab your starter, and let’s bake the dream loaf.

Warning: Let this loaf cool completely on a wire rack before cutting. I know the smell of warm Nutella and toasted hazelnuts filling your house will tempt you to slice it open immediately, but letting it cool ensures the melted chocolate sets into perfect, fudgy pockets.

The Taste Test!

So, how does it actually taste?

It is an absolute masterpiece of textures. The crumb itself is deeply chocolatey and features a sophisticated, bittersweet note from the cocoa powder and espresso. But then, you hit a swirl.

Your teeth sink into a warm, fudgy ribbon of Nutella, followed immediately by the crunch of a toasted hazelnut and the unmistakable wafery, creamy goodness of a baked-in Ferrero Rocher. The hint of cinnamon in the dough ties the whole thing together, mirroring the warmth of the hazelnut cream. It’s sweet, it’s nutty, it’s beautifully tangy, and it is officially my new favorite bake.

Slice it, toast it, slather it in a bit of salted butter, and prepare to have your mind blown!

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Chocolate Ferrero Rocher Sourdough

Created by Sue Mun

Makes One, Sourdough Boule

Ingredients:

For the Chocolate Sourdough:

• 110g active, bubbly starter
• 360g warm water
• 30g brewed espresso shot, lukewarm
• 50g brown sugar
• 500g bread flour
• 30g cocoa powder
• 11g salt
• 1 teaspoon ground cinnamon

Inclusions:

• About 8 Ferrero Rocher chocolates, unwrapped
• about 1/2 cup Nutella spread
• about 1/3 cup toasted hazelnuts, roughly chopped

Instructions:

1. In a large glass or ceramic bowl, mix together the warm water, lukewarm espresso, and the ripe sourdough starter.
2. Add in the brown sugar, cocoa powder, and ground cinnamon. Mix until dissolved. Then add in the bread flour and salt and mix until a shaggy dough forms.
3. Cover and rest for 1 hour.
   1. Stretch and fold #1. Using wet hands, stretch the dough into itself about 8 times or until gluten develops. The dough will be very sticky but will come together as you perform your stretch and folds. Cover and rest for 30 minutes.
   2. Stretch and fold #2. Using wet hands, stretch and fold the dough into itself until it can not stretch anymore. Cover and rest for 30 minutes.
   3. Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes. 
   4. Stretch and fold #4. Repeat the steps from above. This is optional but during this step, you can add in about 1/3 cup of the toasted chopped hazelnuts and fold it in. Or wait to add in the inclusions during lamination. Cover the dough and rest for 30 minutes.
4. Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer. 

Shape the Dough:

1. Flip the dough over and gently stretch to a long rectangle.
2. Gently spread the Nutella spread on top of the laid out dough. Sprinkle on top some of the Ferrero Rocher chocolates and toasted hazelnuts on top.
3. Then gently make a book fold and then add more inclusions in a single line on top of the dough if you have any more inclusions left. Gently roll up the dough into a tight ball. If the dough feels too delicate, there is no need to do the candy-cane motion to create more tension to the dough. Since there is so much filling, you do not want to risk tearing the dough.
4. Dust with rice flour and place into banneton bread mold. 
5. Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes. 
6. Cover and proof in the fridge overnight (8-10 hours)

The Bake:

1. Preheat oven to 450F and place dutch oven in the oven to also preheat. 
2. Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
3. Carefully place the sourdough into your hot Dutch oven. Cover with the lid. 
4. Bake at 450F for 30 minutes with the lid covered.
5. Lower the oven to 425F. Uncover the lid and bake again for 10-14 more minutes. Or until the internal temp is above 190F.
6. Cool completely on a wire rack before cutting and serving. 

Sue Mun