Brioche
“I like bread and its toasty flavour. And I love delicious pastry. That’s why I am very fond of brioches, bringing together the best of both worlds. In a way, the fermentation of cocoa beans and the ‘fermentation’ process of brioche dough are equally important for excellent quality and flavours in the end. Timing, temperature and taste. The 3 T’s of perfection.”
Recipe
Brioche dough
| ingredients | preparation |
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Infuse the cocoa nibs in the milk for 12 hours and strain. |
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Combine with previous mixture. |
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Combine with previous mixture using a mixer with paddles and beat for 3 minutes in 1st speed. |
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Add to previous mixture in small chunks until fully incorporated. |
Allow the dough to ferment for 1 hour at 20-21°C or until the volume doubles. Press out the gasses and refrigerate for 2 hours. Shape balls of 200 g and insert into a round ring mould. Allow to ferment until it doubles in size. Bake at 180°C. Allow to cool and slice in portions of 3 cm. |
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Cocoa nib and dark rhum syrup
| ingredients | preparation |
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Roast at 150°C for 12 minutes. |
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Mix in a casserole and add the hot cocoa nibs. Let infuse for 5 minutes. Bring to a boil and strain immediately. Let cool down. |
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Add to previous mixture and soak the slices of brioches with this syrup. |
Almond cream with single origin Brazil chocolate
| ingredients | preparation |
|---|---|
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Melt to 35°C. |
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Cream in the mixer and add the melted chocolate smooth. |
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Add to previous mixture alternately until smooth. |
Spread the almond cream on top of the brioche slices and add some sliced almonds. Bake for 6 minutes at 200°C until the almonds are golden brown. |
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