This no-knead Chocolate Baguette has a crisp crust and a light, airy crumb with pockets of melty dark chocolate throughout. Easy to make, this simple loaf feels both classic and a little special. Perfect alongside coffee or as a not-too-sweet snack any time of day.
Table of Contents
Easy No Knead Chocolate Baguette
There’s something about the combination of chocolate and bread that I just can’t resist—the rich, creamy sweetness melting into a soft, tender crumb is somehow the perfect balance of all of my favourite textures and flavours. That’s probably why this is the 5th chocolate bread recipe I’ve shaed alongside by chocolate bagels and chocolate focaccia to a baguette with chocolate butter and marbled chocolate twist bread.
While it’s delicious on its own, I love using this crusty chocolate bread for both dessert sandwiches and sweet-and-savory combinations… see below for some of my favorite combos ♥️
Ingredients and Substitutions
You only need 5 ingredients to make chocolate baguettes:
- Flour: Traditional French baguettes usually use Type 55 (T55) or T65 flour, which is closest to all-purpose flour in protein content. For this chocolate baguette, cocoa powder weakens gluten, so I recommend using bread flour to give the loaf more structure and a light, airy crumb. All-purpose flour can still be used, but the crumb will be slightly softer and less chewy.
- Cocoa powder (unsweetened): Adds chocolate flavor without sweetness. You can use natural or Dutch-processed cocoa. Natural cocoa is slightly sharper, Dutch-processed is darker and smoother. Avoid sweetened cocoa or hot chocolate mixes.
- Sugar: Both white and brown sugar work. White sugar is neutral and helps with browning; brown sugar adds a subtle caramel flavor.
- Salt: Enhances flavor and strengthens the dough.
- Dry yeast: Instant dry yeast is easiest and can be mixed directly with the dry ingredients. If using active dry yeast, dissolve it in warm water (100–110°F / 38–43°C) for 5–10 minutes before adding to the dough. Adjust quantities slightly for overnight or same-day baking.
- Chocolate (optional): Chips, chunks, or a chopped bar. Dark or semi-sweet works best; fold inside the dough to prevent burning.
How to Make No Knead Chocolate Baguette
Making this chocolate baguette is simpler than it looks! The no-knead method requires minimal hands-on time but gives a bakery-quality loaf. Here’s a overview:
- Mix & Autolyse: Combine dry ingredients and water until no dry bits remain. Rest 30 minutes.
- Stretch & Fold: Perform two rounds of stretch-and-fold to build gluten. Rest 30 minutes between rounds.
- Cold Fermentation: Refrigerate 12–18 hours or at room temperature until airy, puffy and doubled in size.
- Warm the Dough: Let dough rest at room temperature for 2 hours before shaping.
- Shape & Add Chocolate: Divide, pre-shape, spread chocolate chunks if using, and form into baguettes.
- Final Proof: Proof until 1.8× in size and puffy.
- Bake: Score, bake with steam at high heat, then reduce temperature to finish baking.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Fold in Chocolate: Chocolate can burn, so it’s best folded inside the dough so you don’t have bits of chocolate on the outside.
- Let the dough dry before scoring: Once baguttes are proofed, letting the surface dry makes it much easier and cleaner to score the dough because it’s doesn’t stick to the blade.
- Score at a 45° Angle: Helps the baguette expand evenly and creates a defined ear.
- Bake with Steam: Steam ensures a crisp, crackly crust while keeping the interior airy.
Serving Suggestions
If you folded in chocolate this baguette is delicious right out of the oven! The melty chocolate makes it almost dessert like. If you made it with less chocolate or none at all, I highly recommend making sandwiches out of them! Here are some of my recommendations:
- pistachio cream and strawberries or raspberries
- peanut butter, banana (or berries) and caramel
- almond butter, strawberries (or other berries) and condensed milk
- cream cheese, prosciutto, strawberries and balsamic glaze
- brie or camembert, prosciutto and dates
How to Store and Reheat Leftovers
If not eaten the same day, store your chocolate baguette at room temperature in an airtight container for up to 2 days. For longer storage, slice or wrap the loaf tightly and freeze for up to 2 months.
To reheat:
- Toaster, oven, or air fryer: Lightly spray or brush the bread with a little water to help revive the crust. Toast or bake at 350°F (175°C) for 5–7 minutes, or until warmed through and crispy again.
- From frozen: Run the frozen baguette briefly under cold water to remove any frost, then heat at 350°F (175°C) for 10–12 minutes in the oven or air fryer, or until the crust is crisp and the interior is warmed through.
Tip: Spraying or brushing with water helps restore the crust without drying out the bread, giving it that fresh-baked texture again.
Recipe FAQ
No, you don’t have to, but cold fermentation really improves flavor and texture. Refrigerating the dough for 12–18 hours allows the yeast to work slowly, which develops a more complex, slightly nutty flavor and an airy, well-structured crumb.
To achieve a crisp, bakery-style crust, baking with steam is key. This can be done by placing a small pan of water in the oven or spraying water at the start of baking. Scoring the dough before it goes in helps it expand evenly and gives that classic crackly appearance. Baking at a high temperature initially, then lowering slightly after a few minutes, ensures the crust forms while keeping the inside tender.
A properly proofed baguette should be noticeably puffy, about one and a half to nearly twice its original size. When you press the dough gently with your finger, the indentation should spring back slowly; if it bounces back immediately, it needs more time, and if it doesn’t spring back at all, it may be overproofed. The surface should feel soft and slightly domed, not tight or dry.
More Chocolate Bread Recipes
Enjoy! If you make this Chocolate Baguette recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
Print
Chocolate Baguette
- Total Time: 41 minutes
- Yield: 2 baguettes
- Diet: Vegetarian
Description
This no-knead Chocolate Baguette has a crisp crust and a light, airy crumb with pockets of melty dark chocolate throughout. Easy to make, this simple loaf feels both classic and a little special. Perfect alongside coffee or as a not-too-sweet snack any time of day.
Ingredients
Dough
- 200 g bread or all purpose flour
- 12 g cocoa powder
- 5 g sugar
- 4 g salt
- 160–165 g water (room temperature)
- 1 g instant yeast (overnight)
- or 1.5 g instant yeast (same-day)
Filling
- 50–80 g chocolate (chips, chunks, or chopped bar), optional
Instructions
Make the Dough
- Mix & Autolyse: In a bowl, whisk together flour, cocoa powder, sugar, salt, and yeast. Add water and mix until no dry bits remain. The dough will look shaggy. Cover and rest 30 minutes (autolyse).
- Stretch & Fold: Wet your hands. Perform stretch and folds: lift one edge of dough, stretch upward, fold over center. Rotate bowl and repeat 4–6 times. When the dough resists stretching, stop. Round into a loose ball and rest 30 minutes.
- Repeat one more stretch & fold. Round the dough and place in a lightly oiled bowl. Cover.
- Cold Fermentation: Refrigerate 12–18 hours.
- Warm the Dough: Remove from fridge. Let rest at room temperature (~24 °C) for about 2 hours, or until dough reaches 19–20 °C and feels relaxed.
Shaping
- Divide & Pre-shape: Turn dough onto a lightly floured surface. Divide into 2 pieces. Gently flatten each piece without removing bubbles. Fold downward into a rough log. Place seam-side down, cover, and rest 20 minutes.
- Add Chocolate & Final Shape: Lightly tap the dough to flatten slightly. Spread desired amount of chocolate over the surface.
- Shape into a baguette: Fold the top edge down. Rotate the dough and fold the top edge down again. Fold the upper half down to meet the lower half. Seal the seam by pressing with the base of your palm or pinching with fingers. Roll gently to ~26 cm.
- Place seam-side down on parchment or a floured couche. Cover.
Final Proof
- Proof until ~1.8× in size and puffy:
- 24 °C → ~50 minutes
- 28 °C → ~30 minutes
- The dough should feel airy and spring back slowly when pressed.
- Preheat oven to 450°F (230°C) with a baking tray inside.
Bake
- Dust baguettes generously with flour. Score with a coupe (1–2 shallow slashes).
- Bake at 450°F with steam for 8 minutes.
- Reduce heat to 425°F (220°C) and bake 10 minutes more.
- Cool on wire rack before slicing. Serve and enjoy!!
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 baguette
- Calories: 520
- Sugar: 16 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 0 mg
First time making baguettes and these came out great! We rolled white chocolate and cranberries too super delicious