• Place your Square Mold on the top of your medium perforated baking sheet. Set aside.

CHOCOLATE DOUGH PREPARATION

• First, prepare the tangzhong: Place the bread flour and milk in a small sauce pan. Heat on medium low and whisk without stopping until the mixture turns into a paste. Set aside while preparing te rest of the recipe.
  0.88 oz bread flour, 4.59 oz milk
  
• In the bowl of the stand mixer, with the dough hook attachment on, add the rest of the bread flour, brown sugar, cocoa powder, the spices (cinnamon, cardamon and salt), instant yeast, egg, lukewarm milk and the tangzhong. Knead on low for 2 minutes, scrapping the bowl when necessary. Then knead for another 2 minutes on the next speed. Add the butter and knead for 8 minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl. Fold the dark chocolate chips and shape into a ball.
  11.82 oz bread flour, 2.12 oz light brown sugar, 0.71 oz unsweetened cocoa powder, 1 tsp ground cinnamon, 3/4 tsp ground cardamom, 1 tsp sea salt, 2 1/4 tsp instant yeast, 1 egg, 4.59 oz milk, 1.06 oz butter
  

RISE (1)

• Place your dough in a clean bowl, cover with a plastic wrap and let it rise for about 2 hours at room temperature or 1 1/2 ours in a turned off preheated oven (100F/37C), or until almost doubled in size. NOTE: You don't want to over proof the dough.
  

ASSEMBLY

• Once the dough has doubled, punch to deflate and scrape it out onto your Roul'Pat. Knead lightly into a ball. NOTE: Dust your hands with flour as the chocolate chips would be melted at the end of the rise time.
  
• Weight your dough and divide it into 9 segments(3.35 oz | 95 g each). Take each segment pressing it down flat with the palm of your hand and roll it into a ball. Arrange it directly onto your Square Mold, leaving a gap in between. NOTE: Knead lightly into a ball as you don't want to over work the dough.

RISE (2)

• Cover loosely with a plastic wrap and let it rise for another 1 hour at room temperature or 45 minutes in a turned off preheated oven (100F/37C), until puffy.
  

CROSSES PREPARATION

• Preheat oven at 350F/180C.
• In a small bowl, whisk the bread flour and water together. Fill your Pastry Bag with the batter. Cut the tip to the desired thickness of design, and pipe your crosses into one continuous line hugging each buns.
  1.41 oz all-purpose flour, 1.41 oz spring water
  

BAKE!

• Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your buns from 20 minutes). They are ready when golden brown.
  

SYRUP

• Meanwhile, place sugar and spring water in medium sauce pan. Bring it to a boil. Mix to combine and set aside to cool down.
  1.06 oz spring water, 1.06 oz granulated sugar
• Once your Double Chocolate Hot Cross Buns are out of the oven, brush them right away with the cold syrup and let them cool down in the pan as is for about 30 minutes. Wen ready to eat enjoy them with a bit of butter, jam or Nutella.
  
• N.B. Best enjoyed the same day. Keep them wrapped in cling film and enjoy toasted after that.