Buckwheat Buns with Pecans

Take butter and eggs out of the fridge an hour beforehand.

Melt the chocolate in a bain-marie and let it cool down so it's not hot but remains liquid. Sift 180 g of flour into a bowl, add sugar, softened butter, eggs, cocoa, and melted chocolate. Mix until all ingredients are combined. Transfer to a work surface, dust with 20 g of flour, and knead the dough by hand. Wrap the dough in cling film and let it rest in the fridge for 1 hour.

Take 15 g pieces from the dough and form balls, placing them on a baking sheet lined with baking paper. Place a pecan nut on each ball and gently press down.