How to make FAMOUS CHOCOCONCHAS THE BEST .....CHECK

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Happy Chocolate Concha making!! 😋
Bake at 350 degrees (f) for 20-22 mins
🍫 Chonchas Ingredients
3 1/2 cups AP Flour (Gold Medal) + extra for dusting
1/2 cup sugar
3/4 of a cup of Luke warm milk (do not exceed 110 Degrees (F)
2 room temperature eggs
1/4 cup Butter
1 Tbsp butter shortening
1 Tbsp chocolate extract (don’t have it, no worries Double vanilla extract : )
1 Tbsp Vanilla extract
1/2 Tbsp baking powder
2 Tbsp active dry yeast
1/2 tsp salt
1/4 cup coco powder ( Majestic will give a darker chocolate color and deeper flavor than Hershey's: )
1 Tbsp cinnamon

Concha topping
3/4 cup of Ap Flour
1/2 cup vegetable shortening
1/2 cup powdered sugar
1 Tbsp coco powder

Chocolate dip
1 to 2 bags of semi-sweet chocolate of choice

Tip❗️
1 dough rise works best at 1 1/2 to 2 hours
2 dough rise 30 to 45 mins
Allow conchas to rest before consuming and dipping them in melted chocolate
Once conchas are dipped, allow cooling on your counter till they harden
*you can refrigerate them to accelerate the cooling
*you can freeze for 10 mins to harden, but your conchas will also get cold and you want them soft and fluffy so beware 🤭 I did the freezer method for you and I suggest you wait so you can bite into the fluffiest concha of your life!
These are decadent and delicious making them super addictive 🤭
Once your conchas have cooled store them in a ziplock bag or freeze them for later consumption. Make sure you thaw them out before you get your concha party started 💃🏽!!!
Dutch coco will give you a darker deeper chocolate color
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