Also inspired by the Filipino pandesal, this is a bun you don’t see quite often. It’s made with double Dutch dark cocoa for that rich, dark chocolate flavor and uses the Japanese tangzhong method of making soft bread.

That’s just the bun.

Inside, there is a hefty ~20g serving of Nutella.

When you bite into it, you get a variety of textures --- from the crispy and crunchy outside thanks to its bread crumb topping, then the pillowy soft bread, and finally, that gooey, melty Nutella chocolate spread inside.

Just like the ube pandesal, you need to toast this chocolatey baby before eating to get all those textures right!