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

Created by

Luis Robledo - Chef/Owner, Tout Chocolat, Mexico

Brioche dough

ingredients	preparation
489g 3.6% full cream milk 125g NIBS-S502	Infuse the cocoa nibs in the milk for 12 hours and strain.
349g whole egg(s) 307g egg yolks 131g granulated sugar 131g Muscavado sugar 35g salt	Combine with previous mixture.
1225g flour 36g yeast	Combine with previous mixture using a mixer with paddles and beat for 3 minutes in 1st speed.
1026g cold butter	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.

Cocoa nib and dark rhum syrup

ingredients	preparation
60g NIBS-S502	Roast at 150°C for 12 minutes.
200g water 200g water 150g sugar	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.
40g rum	Add to previous mixture and soak the slices of brioches with this syrup.

Almond cream with single origin Brazil chocolate

ingredients	preparation
65g CHD-Q68BRA	Melt to 35°C.
100g sugar 100g butter	Cream in the mixer and add the melted chocolate smooth.
150g whole egg(s) 100g almond powder	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.