90% bread flour, 10% organic stoneground wheat flour t-80, 60% water, 40% liquid sourdough, 5% cocoa powder, 9% honey, 2% salt, 0,5% fresh yeast, 20% chocolate drops, and vanilla aroma. About 2h and 30 min of bulk fermentation, stretching and folding three or four times. Shape and poof overnight. Bake at 240C.
Source: Fresh Loaf