I've always wanted to try this chocolate marble bread that I've seen all over the internet. It takes some effort to create this marble effect, but the end results are sooo worth it. The only thing that was a bit disappointing was that the "chocolate" marble bread did not have an actual chocolate taste to it, so its more there for the looks. But you can never really go wrong with making soft, fluffy, tangzhong milk bread, like ever. I was having a lot of fun watching the bread dough turn into a plain dough into a marble dough.


TangZhong Water Roux

  • 50 Grams Bread Flour
  • 250 ml Water
Chocolate Bread 

  • 300 Grams Bread Flour
  • 6 Grams Yeast
  • 30 Grams Sugar
  • 4 Grams Salt
  • 24 Grams Milk Powder
  • 90 Grams Milk
  • 30 Gram Butter
  • 6 Grams Cocoa Powder
  • 6 Grams water


  1. Make a Tangzhong starter or water roux starter by combining the ingredients under "Water Roux" 50 grams of Bread Flour with 250 ml Water in a pot. Whisk this together with a whisk on low heat until lines appear on  the bottom of the pot, and remove it from heat immediately and pour into a container or bowl to completely cool. Hot Tangzhong starter may kill the yeast if used right away.
  2. In a kitchen aid mixer with a dough hook attachment, add in 6 grams of Yeast, 24 grams Milk Powder, 300 grams Bread Flour, 4 grams Salt, all of the cooled tangzhong, mix together well. Gradually add in the 90 grams of Milk, you may not even need to use all of the milk because the Tangzhong already makes the bread dough really moist. 
  3. Scrape the bowl as needed so everything will be well incorporated.
  4. Lightly dust the table with flour and shape the dough into a ball. Divide the dough into 3/4 and 1/4 portions. The 3/4 portion will be the white dough and the smaller 1/4 portion will be the chocolate dough.
  5. Make a chocolate paste by combining 6 grams of cocoa powder and 6 gram of water, mixed together well in a small bowl. Knead the paste into the smaller portion, once it becomes slightly marbley in color, add in the 7 grams of Butter and knead it till the color incorporates completely, and the dough is smooth and elastic.
  6. In the bigger dough portion or 3/4 portion, add in 23 grams of butter and knead until smooth and elastic. I recommend using a mixer with a dough hook attachment incase your hands and table are already dirty from the chocolate dough.
  7. Let both doughs rise in separate bowls covered for 60 minutes or until doubled in size.
  8. Punch down the dough to release gas. Knead it gently to remove any excess gas. Do so for both doughs.
  9. Roll both doughs into squares, with the white dough being a larger square big enough to encase the chocolate dough in. Refer to my video for a better explanation of this step.
  10. With chocolate square dough in a diamond shape position, place it over the white dough,  overlap the white dough over the chocolate dough. Lightly dust the table and dough and roll this out into a rectangle.
  11. Fold the dough over on both sides that day overlap, cover loosely with saran wrap letting the dough  rest for 15 minutes or until its easier to roll out.
  12. Roll it out as long as you can into a long rectangle
  13. Do another overlapping fold as you did earlier, roll it into another rectangle.
  14. Cut the dough in half and place one piece over the other piece.
  15. Cover and let this rest for 15 minutes. Roll into another rectangle. 
  16. Using a bench scraper or knife. (I used a bench scraper so it wouldn't damaged the table) Cut the dough into three pieces without completely cutting it off. Pinch together the end seams. 
  17. Braid the bread as you would normally braid hair. Taking the first end and overlapping the center. Take the third end overlapping the center, and repeating until you reach the end.
  18. Prep the bread pan by lightly spraying oil and lightly dusting with flour all over the pans.
  19. Place in the shaped braided dough. Cover with a large cake holder lid and let it rise for 45 minutes or until its doubled in size.
  20. Whisk together 1 egg + 1 tbsp water to create an egg wash for the color and texture of the bread. Lightly brush it onto the dough.
  21. Bake at 375°F for 30-40 minutes.

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