Chocolate Brioche


Working Method

Main Ingredients
  • Mixing Spiral: 10mins 1st speed, 5mins 2nd speed.
  • Dough temperature: 25-26℃
  • Bulk fermentation: 50mins
  • Scale: 40g
  • Intermediate proof: 20mins
  • Make up: Wrap 15g Carat Supercrem inside. Put on top of the chocolate crumble.
  • Final fermentation: 60mins at 28℃,80% RH
  • Oven temperature: 200℃
  • Baking time: 10-12mins at about 200℃
  • Make up: Pipe whipped ganache and serve.

Dark Chocolate Whipped Ganache
  • Heat whipping cream and Ambiante 60℃ and pour over Belcolade Noir Selection Cacao Trace
  • Mix well and cover the surface with cling film and leave to chill overnight
  • Whip the mixture when needed

Chocolate Crumble
  • Mix all ingredients until crumble is form.

About this recipe

Complexity level:  

Soft’ R Intens Freshness  enhance the freshness by increasing the softness, crumb moistness and shelf-life of soft breads and rolls.

Belcolade Noir Selection Cacao Trace contains of real Belgian Chocolate with its great taste and excellent performance.