It wouldn’t be Easter without a batch of hot cross buns. On my recent trip to New Zealand, I tried a chocolate version from Miann Patisserie, that had chocolate chips and raisins incorporated throughout. I wanted to play up the chocolate more so I omitted the raisins. There is cocoa in the dough to give it a rich color and LOTS of mini chocolate chips throughout. The base recipe comes from my go-to, Bouchon Bakery cookbook. If you prefer classic hot cross buns, I highly recommend the original recipe. It’s fantastic. Chocoholics, enjoy the below!