Chocolate brioche

Recipe

Products

Cocoa powder and cocoa products - Selección 22 - 1 kg bag

Lennix

Cocoa brioche

ingredients	preparation
1000g strong flour 200g Egg 200g Chilled milk 1 100g cream 140g Sugar 40g honey 20g salt 40g yeast 70g Cocoa powder and cocoa products - Selección 22 - 1 kg bag 140g Chilled milk 2 300g butter	Mix milk 2 with the cocoa powder. Knead together all the ingredients except for the butter, which is added at the end, until the gluten mesh is well developed. Make into a ball and store in the fridge for 12 hours. Divide the dough into 40 g pieces and form balls.

Cocoa crumble

ingredients	preparation
140g Butter 100g flour 200g brown sugar 80g almond flour 40g Cocoa powder and cocoa products - Selección 22 - 1 kg bag 50g Callebaut® Cocoa Nibs (NIBS-S502-X47)	Cut the chilled butter into cubes. Mix all the ingredients together in the food processor until a sandy texture is obtained. Store in the freezer.

Chocolate ganache

ingredients	preparation
250g cream 30g glucose DE 60 40g butter 350g Lennix	Boil the milk with the glucose and the butter. Emulsify with the chocolate using the food processor, without incorporating any air. Pre-crystallize the ganache at around 30ºC and set aside in a bowl. Use the ganache 24 hours after making at a temperature of 18/20ºC.

Nibs crisp

ingredients	preparation
75g glucose DE 40 75g isomalt 150g fondant Chopped Chocovic cocoa nibs	Heat all the sugars to 150ºC. Spread onto a Silpat silicon mat, leave to cool and then crush. Sprinkle a thin layer of the crushed caramel onto a Silpat silicon mat with a template. Melt at 180ºC. Remove from the oven and sprinkle with chopped cocoa nibs.

To finish

Coat the brioche balls with the crumble.
Place inside the ring and ferment at 28ºC.
Bake at 160ºC for about 15 minutes.
When cool, fill with 20 g of the chocolate ganache and sprinkle the sides with cocoa powder.
Decorate with the chocolate ganache and a crispy disc with cocoa nibs

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