Bring together all the ingredients, except the butter, and work into an even, elastic dough. Incorporate the softened butter and continue to work the dough to obtain a smooth, even dough (dough temperature: 26-28°C). Leave to rise in a proofing cabinet at 27-28°C with 80% humidity for 3 hours or until triple the original volume.
Work the first dough with the Bulboné and eggs to obtain an even dough. Add the sugar, taking care that it is properly incorporated into the dough. Add the softened butter and let it completely absorb (dough temperature: 26-28°C). Leave to rise in a proofing cabinet at 27-28°C with 80% humidity for 2-3 hours or until triple the original volume.
With sufficient time before the second dough has finished rising, use a mixer to whisk the softened butter and add first the icing sugar and finally the previously melted cocoa butter. Continue to whisk until thoroughly incorporated.
Introduce the second dough, Bulboné, eggs and flavourings (recommended: vanilla pods) into the kneading machine and work to an even dough. Add the emulsion in several batches and finish working the dough until it is smooth and even. Rest the dough at room temperature for around 10-15 minutes. Cut, roll and place in the pre-buttered moulds. Place in a proofing cabinet at 25°C with 75% humidity for 12-13 hours or until the dough rises around 2 cm above the top of the mould. Bake in a static oven at 160°C for 55 minutes (without steam for the last 25 minutes) or in a fan-assisted oven at 150°C for 55 minutes (750 g format). Leave to cool for at least 3 hours before removing the product from the mould and leave it to air dry for at least 12 hours.