Sift together the amount of strong flour and unsweetened cocoa powder.

Add dry yeast, sugar, salt and eggs and mix well. I even did the first fermentation using the baking machine dough course. If you don't have a baking machine, you can knead it by hand for about 10 minutes, put a small bowl of hot water, wrap it, and ferment it for about an hour.

If you use the dough course of the baking machine, it mixes well like a picture. After about 5 minutes after starting the dough, add the butter and continue with the dough course. The first fermentation has been completed in the baking machine. When the dough swells about twice as much, press the dough with your hands to remove the gas.

Divide it into 70g pieces, circle it, cover it with a wet cotton cloth, and ferment it for about 20 minutes.

When you use a waffle pan, you must preheat it so that it doesn't stick. Apply cooking oil after preheating.

Place chocolate waffle dough in a heated pan and cook over low heat until golden brown. Waffle pans baked by direct fire can burn if the fire is not controlled well, so please check in between.

The Belgian waffle I made is not sweet, so it's better to eat it with various toppings than just eating it. If you like sweet things, put a lot of chocolate or syrup on it's.