Chocolate Breadsticks
- Vegetarian
- Energy Kcal 114
- Carbohydrates g 19.4
- of which sugars g 6.3
- Protein g 2.4
- Fats g 2.9
- of which saturated fat g 1.11
- Fiber g 0.5
- Cholesterol mg 1
- Sodium mg 63
- Difficulty: Average
- Prep time: 30 min
- Cook time: 20 min
- Makes: 20 pieces
- Cost: Low
- Note plus the rising time (about 3 hours)
PRESENTATION
Chocolate grissini are such a cool twist on a classic snack from the Piedmont region of Italy. I mean, these aren't your everyday breadsticks—they're loaded with chocolate chips in the dough, so every bite gives you a little sweet surprise. Really good stuff. Usually, grissini are those crunchy breadsticks you nibble on while waiting for your meal. But this version? It totally leans into dessert territory, transforming something classic into a whole new kind of chocolate snack stick. You get crispy sticks that mix bread and chocolate perfectly—seriously good—ideal for anyone who loves a snack that's both a bit savory and sweet. The golden exterior gives way to tender chocolatey pockets inside—making them really really hard to stop eating once you start.
In Italy, people snack on grissini at pretty much any time, and this chocolate breadsticks version fits right in for both snack breaks and after-dinner treats. And look, what's great about homemade chocolate grissini is how simple they are to make in big batches—plus, they keep their crunchy goodness for days when stored in a tin. That long shelf-life means you can always have some ready to go, whether you want a quick treat with coffee or a handy option for guests. Folks in Piedmont—who know their snacks—often have fun by dipping these moist, chocolate-covered breadsticks in extra chocolate for an over-the-top snack. Regional bakeries sometimes toss in different kinds of chocolate or dust them with sugar for an extra sweet finish. Whether you're sharing a plate during a movie night or tucking a few in a lunchbox, it's easy to see why people make plenty at once—these dessert breadsticks disappear fast!
Making chocolate grissini at home is a pretty simple way to bring a touch of Italian tradition to your kitchen, and the mix of flavors and textures is just plain fun. With each bite, you’ll enjoy the perfect blend of rich chocolate and crunchy bread, making them a standout treat.
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INGREDIENTS
- Type 0 flour 2.8 cups (350 g)
- Whole milk 0.67 cup (150 g)
- Peanut seed oil 2 tbsp (30 g)
- Fresh brewer's yeast 1 ½ tsp (8 g)
- Fine salt 1 pinch
- Dark chocolate chips 2.1 oz (60 g)
- Sugar 3 ½ tbsp (45 g)
- for the surface
- Whole milk ¼ cup (40 g)
- Sugar to taste
How to prepare Chocolate Breadsticks
To prepare chocolate breadsticks, start with the dough. Break the brewer's yeast and dissolve it in 2 tablespoons of milk taken from the total quantity 1 2. Pour the flour into a bowl 3.
Pour the milk in which you dissolved the yeast into the center. Stir with a spoon, then gradually add the remaining milk 4. Finally, pour in the oil 5. Stir and also add the sugar 6.
Add the fine salt 7, work quickly, then transfer to a surface 8 and knead for about 10 minutes 10.
Flatten the dough a bit 11, add the chocolate chips 11 and knead until they are well combined 12.
Flatten the dough again with your hands 13 and form a rectangle about 3/4 inch thick 14. Transfer the dough to a baking sheet lined with parchment paper 15.
and brush it with 1 1/2 tablespoons of milk 16; finally sprinkle with granulated sugar 17. Let the dough rise for 2 hours 18.
After the rising time, gently flip the dough onto a floured board 19 and carefully remove the parchment paper. With a smooth-bladed cutter, cut strips of dough about 3/4 inch wide 20 21.
Gently stretch each strip by hand to the desired length, about 12 inches 22. Arrange the breadsticks on a baking sheet lined with parchment paper, spacing them slightly apart. Brush the breadsticks with milk 23 and sprinkle with sugar 34.
Let rise again for 1 hour 25. Bake in a preheated ventilated oven at 356°F for about 20 minutes. Remove the breadsticks 26 and let them cool completely on a rack before serving 27.