Chocolate Conchas (Mexican Chocolate Shell Pastries)

chocolate conchas (6 of 7)

Chocolate Conchas are a Mexican pastry created by topping sweet bread with a layer of chocolate shaped like a shell. I made these for a local Fisher House as a part of a Mexican-themed dinner. The Fisher House Foundation provides homes for military families to be near their loved ones during hospitalization. They also provide Scholarships for Military Children and the Hero Miles Program.chocolate conchas

The original recipe called for baking these at 390 degrees F for 30 minutes. That was much too high and the bottoms of my first batch were completely burnt after 20 minutes. I made another batch and baked them at 350 degrees for 20 minutes and that worked out much better.

I loved that this pastry was sweet, but not overly so and the chocolate topping has a hint of cinnamon. Be careful when placing the chocolate over the bun to not deflate them.chocolate conchas (7 of 7)

Chocolate Conchas (Mexican Chocolate Shell Pastries)

Prep Time: 2 hours

Cook Time: 20 minutes

12-14 conchas

Chocolate Conchas (Mexican Chocolate Shell Pastries)



4 1/2 teaspoons active dry yeast

1 1/3 cups warm water (105-115 degrees F), divided

7 cups (2.2 pounds) all purpose flour

3/4 cup sugar

1 teaspoon salt

4 eggs

1 tablespoon vanilla extract

14 tablespoons margarine or unsalted butter, melted and cooled

Chocolate Topping:

3/4 cup all purpose flour

1/2 cup margarine or unsalted butter, melted and cooled

1/2 cup sugar

2 tablespoons cocoa powder

1 1/2 teaspoon ground cinnamon

In the bowl of a large food processor fitted with a dough blade or a large bowl, sprinkle yeast over 3/4 cup warm water. Stir together and let sit until frothy, 10 minutes.

Add the flour, sugar, and salt. Pulse or mix in the eggs one at a time, vanilla, and butter. Slowly mix in remaining water until dough comes together.

On a lightly floured surface, knead dough until smooth and elastic. Lightly oil a large bowl. Add dough, turning to coat, cover, and let rise until doubled, about 1 hour.

Preheat oven to 350 degrees F and line 2 baking sheets with parchment or lightly grease.

Punch down dough and place on lightly floured surface. Form dough into palm sized buns and place on prepared baking sheet about 3 inches apart. Cover and let rise until puffy, 30 minutes.

While dough is rising, combine flour, butter, sugar, cocoa, and cinnamon in medium bowl. Divide into equal pieces based on the number of buns you have. Pat each piece into a flat circle.

Place each chocolate circle on top of risen buns. Cut angled lines or criss-cross patterns into the chocolate to resemble shell.

Bake in preheated oven until golden, 15-20 minutes.

Adapted from What's Cooking Mexico

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