Warm the milk to approx. 50°C/34°F. Blend with 96 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder until smooth.
Allow to hydrate for a minimum of 3hr at 4°C/39°F. Once hydrated, start by mixing the dry ingredients into a mixing bowl (dough hook attachment).
Warm ¼ of the cocoa liquid. Add fresh yeast and mix until smooth.
Add directly into a mixing bowl. Start mixing the dough. Add remaining liquid. Mix to a dough-like texture.
Add butter. Make sure that the temperature of the dough stays around 24-26°C/75-79°F.
Mix to a smooth dough where once dough springs back when pocked.
Leave to rest at room temperature for 1 hour then transfer to refrigerator for further cooling.
Prepare Beurre Tourage by shaping and rolling into a rectangle and approx. 1cm thick.
Once the dough has been cooled, roll it out to about 1cm thick (sticking to a rectangular shape) double the length of the dry butter, and a bit wider.
Place dry butter in the middle of the dough and fold flaps over. Creating a 3- fold pamphlet. Make sure all edges are sealed with dough. Roll dough to stick butter and dough together (making them into one unified dough). Make sure to keep the rectangular shape.
Wrap and let rest in the refrigerator for a minimum of 1 hour.
Give the dough its first turn. Take out the dough and roll it out lengthwise (keeping the rectangular shape intact) to about 1cm thick. Continue with the Book Fold method. After the first turn and resting process, give the dough a second turn.
Repeat folding steps once more (3 turns in total).
Once the dough has rested well, roll out dough to about 6 – 8mm thick, 30cm length, and about 22-24cm wide. Cut into heart shapes.
Proof at room temperature (25ºC/77°F) until it doubled in size.
Bake covered with a silpat and a rack at 175°C/347°F. (Vent Open) until baked through.