The yeast soak in 100ml hot water and leave them for 15 minutes. In a bowl put 350g of flour, make a dimple, add the yeast with the water, sugar, salt, the remaining 100ml of hot water.

Here are chocolate "drops" (in Italian). Chocolate "chechevitsa"...

Desktop pour 100g of chocolate "drops". Put them our dough and begin kneading it, rubbing the chocolate and adding the remaining flour (try not to jam too much flour). Knead the dough for approximately 12 minutes.

Wrap it and put it in a warm place for 40 minutes.

From the dough roll into a sausage with a thickness of 3-4 cm Cut off disks with a thickness of approximately 2 cm. roll Each disk into a THIN flagellum (dough will rise) with a length of about 25 cm, Placed directly on a baking sheet, covered with parchment, at a distance of 1 cm Cover with a cloth and leave for another 20 minutes.

After that, we put in a pre-heated oven for 10-12 minutes at a temperature of 230°C.