Choc Drops Buns | Recipe
Chocolate rolls without granulated sugar, sweetened with dried fruit optionally
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
3 September 2026
These buns are both chocolatey and free from granulated sugar. Using sugar-free VIVANI Choc Drops with 100 per cent cocoa content gives the pastries an intense chocolate flavour. If desired, dried figs or apricots can be added for a mild sweetness. By using soya yoghurt, the recipe can also be made vegan if preferred. The classic yeast dough requires a long rising time in the fridge, ideally overnight. The Choc Drops Buns are easy to make and are perfect for breakfast or as a snack.
VIVANI Choc Drops: the perfect addition to these chocolate buns
VIVANI Choc Drops offer pure chocolate indulgence with no added sugar. These little coins are made from 100% of the finest organic dark cocoa from the Dominican Republic and are a miniature version of the popular Superior Dark 100% Cocoa + Nibs bar, but without the cocoa nibs. Thanks to their handy size, the Choc Drops are incredibly versatile – for example, as a garnish for elegant desserts, cakes, tarts or pralines. They can, of course, also be melted and used in liquid form just like classic cooking chocolate. But even on their own as a snack or in muesli they offer sugar-free moments of indulgence. In these chocolate buns, they are used whole and melt into delicate chocolate pools during baking.
RECIPE: CHOC DROPS BUNS
Ingredients
Makes 8 buns
500 g
all-purpose flour
10 g
salt
10 g
fresh yeast
250 ml
lukewarm water
150 g
natural yoghurt or unsweetened soya yoghurt
15 g
olive oil
60 g
VIVANI Choc Drops
70 g
dried figs or apricots, diced (optional)
making
working time
approx. 30 minutes
baking time
20–25 minutes
waiting / cooling time
2,5 + 8–12 hours (overnight)
level of difficulty
easy
N°
01
Dissolve the yeast in lukewarm water. Stir in the yoghurt and olive oil.
02
Mix the flour, salt and, if using, diced dried fruit in a large bowl. Add the liquid ingredients and mix well with a spoon. Then gently fold the chocolate drops into the dough.
03
Cover the bowl and leave the dough to rise at room temperature for approx. 2 hours.
04
Then leave the dough to rest in the fridge for 8–12 hours (or overnight).
05
Once the dough has risen, line a baking tray with baking paper and preheat the oven to 220 °C (top and bottom heat).
06
Generously flour the work surface and carefully slide the dough out of the bowl onto it.
07
Divide the dough into 8 pieces using a dough scraper (or a long, sharp knife). Instead of kneading, simply fold each piece loosely once or twice and then place it directly onto the baking tray.
08
Leave the rolls to rest for 30–45 minutes (depending on the room temperature).
09
Lightly dust the rolls with flour and bake for 20–25 minutes until they are golden brown.
10
Leave to cool briefly on a wire rack and enjoy whilst still slightly warm.
Tips & Alternatives
• The dough remains soft and slightly sticky – that’s just right.
• The rolls taste best fresh from the oven, but they can also be frozen and quickly reheated.
• The rolls are perfect on their own for breakfast or lightly toasted with a little nut butter.
Dark Choc Drops
Drops from 100 % Cocoa | vegan | no added sugar
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