r/BakingInJapan

I wanted brownies with a little autumn flavor. I chopped the bar in and they really added warmth to the cocoa.

As an ube lover since childhood, I'm biased so I will say I prefer this version, the nuttiness of the Filipino ube goes well with the French pastry cream.

Too white...

And second ones

Hi everyone!
I’m hoping someone in Japan can help me identify a chocolate bread I had from Délifrance in Japan.
It was an incredibly soft and fluffy chocolate bread with a very tender, almost moist crumb. It wasn’t filled with chocolate cream or chocolate chips — the bread itself was chocolate.
I’ve been trying to find this bread again or figure out how to recreate that exact texture. I’m a pastry chef, so I’d also love to find a Japanese recipe or technique that produces something similar.
I’m wondering if it might have been made using yudane (湯種) or another Japanese bread-making technique.
Does anyone remember this chocolate bread from Délifrance? Do you know what it was called in Japanese, whether they still sell it, or how this type of bread is made?
Japanese-language recipes are completely fine too. Any information would be really appreciated. Thank you!

I have been on the journey of copying the Kopipan bread in Japan. This picture is bu far I have gone. Can you guys give any tips what are the authentic recipe to make one exactly like in japan? Thanks very much! 🐈 ❤️ 🥖