Add ingredients other than butter, walnuts, and chocolate chips and knead them. When the dough is almost done, add butter and knead until well stretched. When the dough is complete, add walnuts and chocolate chips and mix well again. Roll the dough to make the surface smooth. Put the joint down and put it in a bowl to ferment.

First ferment until dough swells about twice. Don't forget to wrap the surface of the dough with plastic wrap so that it's not dry.

After fermentation, lightly press down with your hands to remove the gas, divide it into 16 equal parts, and circle to have a 20-minute bench time.

Roll it into a short baseball bat shape.

Put the two together and press the bottom part slightly.

Make it pointy like the picture and make it into a heart shape.

Pan the oven pan at intervals. Please trim it into a slightly exaggerated heart shape in anticipation of swelling when panning.

Give it a second 50 minutes of fermentation.

If the oven pan is small, reduce the mixture or bake it twice. When you cook it in two separate portions, divide it and refrigerate it. Please give 20 minutes bench time for chilled dough and apply plastic surgery 2nd fermentation. Also, I recommend baking the chilled dough on that day. This is because it is not mixed for refrigeration fermentation, so it may not swell well. Apply water to the fermented bread and bake in an oven preheated to 200 degrees for 10 minutes. There is a possibility that the bottom may burn, so please place another oven pan or bake in the middle. It is difficult to determine the color of the baking because it contains cocoa powder, so please look carefully at the bread while baking.