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Chocolate Brioche

Recipe by Chef Sylvain - Long live pastry!

A moist chocolate brioche, ideal for breakfast or a snack. This detailed recipe guides you step by step, from kneading to baking, including the bulk fermentation, braiding and glazing, to achieve a brioche loaf rich in cocoa and butter.

MediumFrenchServes 8

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Source Video
7h 15m
Prep
30m
Cook
56m
Cleanup
8h 41m
Total

Cost Breakdown

$2.90
Total cost
$0.36
Per serving

Critical Success Points

  • Incorporate the butter without overheating the dough
  • Respect the bulk fermentation time at room temperature
  • Refrigeration for a firm dough
  • Braiding while maintaining dough tension
  • Second rise at ideal temperature (27‑30 °C)
  • Glazing without touching the pan walls
  • Monitor the coloration during baking

Safety Warnings

  • Handle the hot oven with care.
  • Melted butter can cause burns; let it cool slightly before applying.
  • The raw egg used for glazing must be cooked immediately.

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