Chocolate Brioche


Main Ingredients
Bread Flour 1000
Caster Sugar 200
Salt 15
Yeast 12
Milk Powder 40
S500 Actiplus 5
Milk 300
Egg Yolk 300
Soft'r Intens Freshness 10
Butter 300
Carat Supercrem 820
Main Ingredients total 3002
Dark Chocolate Whipped Ganache
Whipping Cream 200
Ambiante 200
Belcolade Noir Selection Drops C501/J 200
Dark Chocolate Whipped Ganache total 600
Chocolate Crumble
Cocoa Powder 20
Cake Flour 240
Sugar 90
Butter 170
Chocolate Crumble total 520

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.