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Chocolate Brioche
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.
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Cost Breakdown
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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