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Chocolate Pandesal

Chocolate pandesal transforms the beloved Filipino bread rolls into a succulent treat. Stuffed with creamy, chocolate-custard filling, that is a joy to eat. The same soft and fluffy pandesal but with a chocolatey twist.
Prep Time10 mins
Cook Time30 mins
Resting Time1 hr 40 mins
Total Time2 hrs 20 mins
Course: Bread, Breakfast
Cuisine: Filipino, International
Keyword: chocolate pandesal, chocolate pandesal recipe
Servings: 12 pieces
Author: Mia


Ingredients for pandesal

  • 250 grams or 3 ⅓ cups bread flour or all-purpose flour
  • 1 tsp instant yeast
  • 2 tbsp sugar
  • ½ tsp salt
  • ½ cup warm milk or war. water
  • 2 tbsp vegetable oil or canola oil
  • 1 whole egg
  • ½ cup fine bread crumbs for coating

Ingredients for chocolate filling

  • 75 grams dark chocolate chopped
  • 3 egg yolks
  • 55 grams granulated sugar
  • 300 grams milk
  • 1 tsp vanilla extract
  • 1 ½ tsp cornstarch
  • 2 tbsp cocoa powder mixed for topping
  • 3 tbsp powdered sugar for topping


Making the pandesal

  • In a mixing bowl place bread flour, sugar, instant yeast and salt. Mix with a wire whisk to incorporate all ingredients.
  • Add egg and vegetable oil then mix with a spatula until rough dough forms. Fix mixing bowl in the mixer with dough hook attachment and beat at low-medium setting for 12 minutes or until dough is smooth, elastic and doesn't break when pulled.
  • Grease clean counter top or flat surface with a bit of oil and place dough on top to avoid dough sticking. Knead for a couple of seconds then shape it into a ball.
  • Transfer in another bowl and coat with thin layer of oil so it will not dry out while rising. Let it rise for 1 hour or until double in size. While waiting, prepare muffin baking tray by greasing with butter.
  • When dough doubled in size you know you achieved a good rise. Lightly press on the dough to release the air/gas inside. Dump the dough on the counter top and roll into a log shape. Cut and using a kitchen scale, weigh 40 grams of dough.
  • Place breadcrumbs in a small plate and dredge cut dough onto the bread crumbs. Arrange in a muffin baking tray and cover with a kitchen towel to rest for 20 minutes or when it doubles in size.
  • Sift cocoa powder and powdered sugar in a small bowl. Set aside.
  • While waiting for the final rise, pre-heat the oven at (375°F or 180°C°). When the dough have rested for 20 minutes, dust the top with cocoa and sugar topping. Place them in the oven and bake for 20 minutes at (375°F or 180°C°) . NOTE: baking time may vary according to oven used

Making the chocolate filling

  • In a sauce pan, pour milk and vanilla extract. Stir and let it simmer in low heat for 5 minutes.
  • In a bowl, place egg yolks and sugar. Stir with a wire whisk until yolks are pale in color. Add cornstarch and whisk until well incorporated.
  • Gradually pour the warm milk into the egg yolk mixture while stirring to avoid cooking the yolks. Transfer into the sauce pan where you warmed the milk and let it simmer in low heat while stirring. Do this until mixture thickens.
  • Add chopped dark chocolate and continue stirring until melted. Transfer in a bowl and cover with cling film making sure it touches the surface of the filling (to avoid skin forming). Set aside to let it cool down completely.


  • Transfer chocolate filling in a piping bag with large hole piping tip.
  • Insert the tip of piping bag into the top of the pandesal, gently squeezing the filling inside. Squeeze slowly, so that the filling has a chance to reach into air pockets in the bread and generously fill it.
  • Let some of the filling protrude on the top of the pandesal for aesthetics. Repeat process until you filled the rest of the bread. Bon appetit!


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