Per produrre la pasta sfoglia al cacao, miscelare tutte le farine con l’acqua in planetaria alla 2° velocità fino ad ottenere un impasto grezzo. Lasciar riposare 40 minuti a temperatura ambiente e dare 2 pieghe a 4. Coprire con un cellophane ad uso alimentare e riporre in frigorifero 30 minuti. Ripetere le pieghe e i riposi, quindi stendere la sfoglia al cacao a 2 mm.
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