Chocolate brioche

Cocoa brioche

Ingredients Preparation
  • 1000g
    strong flour
  • 200g
    Egg
  • 200g
    Chilled milk 1
  • 100g
    cream
  • 140g
    Sugar
  • 40g
    honey
  • 20g
    salt
  • 40g
    yeast
  • 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
  • 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
  • As needed
    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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