Hôtel Chocolat: How to Make Your Own Chocolate Brioche at Home
Give your breakfast a touch of cocoa with a slice of moist and rich homemade chocolate brioche
Want to change your standard toast slices? With its shiny surface and light, fluffy crumb, a decadent brioche bun is the perfect way to brighten up your breakfast or afternoon snack. Add chocolate to the equation and you have a satisfying treat that will set you up for the day and reduce your cocoa cravings.
What is chocolate brioche?
Whether it’s a generous bread or a delicate bun, brioche is a rich bread, often sweet. While many types of bread consist of a basic mixture of water, flour, salt and yeast, the brioche also contains eggs, milk and butter, making it an “enriched dough”. . Adding these ingredients gives the bun a higher protein and fat content, giving it a deliciously indulgent buttery flavor.
The brioche also tends to have a light cake-like crumb encased in a soft, shiny outer shell. You can certainly enjoy a brioche bun on its own. However, we personally believe that a pinch of chocolate makes this sumptuous pastry even more special.
The traditional chocolate brioche is sprinkled with chocolate chips for an even distribution of the cocoa delights. However, you can also cut your favorite chocolate into chunks for bigger pockets of flavor.
If you’re in the mood to get creative, you can even mix a chocolate filling to spread on your brioche dough and then braid it all together. When baked, each slice will have a striking chocolate swirl in its center.
What type of chocolate is best for a homemade brioche?
Because brioche has its own sweetness, you may find that dark chocolate is the best way to balance flavors. The high cocoa content gives semi-sweet and bittersweet chocolate a depth of flavor that can temper the sweetness of enriched bread. When making a chocolate brioche at home, look for chocolate with a cocoa percentage of 65% or more, like our 70% dark chocolate bar.
For a little more cocoa variety, why not try adding chopped chocolate from our library of high cocoa chocolate sticks? You can include pieces of 70% and 85% dark chocolate sticks or try a bit of our 65% Supermilk for a softer impact.
Once you have chosen your chocolate, you can chop it as coarsely or finely as you like. You can use pre-made chocolate chips. However, chopping your own chocolate gives you control over the texture of your brioche. Do you want large chunks of chocolate that offer rustic charm or small, uniform chunks for a neat bread?
Why stick to plain chocolate? If you want to bring a new dimension to your brioche, you can always try adding flavored chocolate. Our 70% Dark Chocolate Orange Picker brings a vibrant citrus flavor of ripe Valencian oranges that will shine through the deeper cocoa notes. (We never use artificial flavors, so you can be sure you get that authentic, tangy taste).
Alternatively, our 80% Dark Chocolate Fruit & Nut Picker is the perfect way to add a little extra texture. Soft almonds, crunchy hazelnuts and juicy cherries complete the nuanced and intense flavors of 80% cocoa.
Chocolate brioche ingredients
For this chocolate brioche recipe, you will need:
355 g of bread flour (or plain flour)
50g caster sugar
1 teaspoon instant dry yeast
75 ml whole milk (lukewarm)
Pinch of table salt
120 g unsalted butter, softened, cut into cubes
100g chocolate chips or chopped chocolate
1 egg for the gilding (optional)
Chocolate brioche method
Chocolate brioche may seem like a delicate baking at first, but once you get into the habit of rising and kneading, you won’t look back!
Mix and rise your dough
First, combine your flour, sugar and baking powder in a large bowl. Pour in the milk and the beaten eggs. An electric mixer is the fastest way to combine ingredients – mix on medium speed for 3 minutes. However, you can also mix by hand – it will take a few more minutes to get a paste consistency.
Add your salt and knead for another 2 minutes. The dough will be sticky but should come loose from the inside of the bowl.
Gradually add your butter cubes, kneading as you go. You may need to scrape down the sides of the bowl to incorporate all the ingredients into a smooth, stretchable dough. Continue kneading for another 5 minutes on high speed (or longer if kneading by hand). You’ll know your dough is ready when it can stretch enough to create a thin, almost transparent “window” without breaking.
Cover your dough with a tea towel and let it rise in a warm place for an hour and a half or until it has doubled in size.
Once your dough has risen, push it in to deflate the build-up of yeast gas.
Shape your brioches
Transfer the dough to a floured surface and cut into eight equal pieces.
Gently press down on each bun to flatten it, and distribute your chocolate in the center of each.
Then fold the edges of each bun inward to create bundles and use the palm of your hand to roll them into round balls.
You can leave your chocolate brioche balls in separate buns or place them in a loaf pan, so that they blend into a loaf when baking. Either way, be sure to lightly grease your molds to prevent the brioche from sticking.
Top your brioche with more chocolate chips or chunks and use a pastry brush to paint a layer of egg wash.
Raise and bake your brioche
Cover your chocolate brioche and let rise for another 30 to 45 minutes or until the buns have risen again.
While the buns prove it, preheat your oven to 180 ℃ (350 ℉). Bake your chocolate brioches for 20 to 30 minutes, until puffed and golden.
How to serve your chocolate brioche
Chocolate brioche is a delicious morning treat or afternoon snack. After all, who said you can’t have chocolate for breakfast? Buttered and bursting with chunks of chocolate, this brioche is delicious on its own. Serve hot straight out of the oven for an irresistibly gooey delight, or toast your slices for a little extra crunch.
You can always top your brioche with a generous whisk of butter or jam for a touch of decadence.
Whether you’re toasting your chocolate brioche or enjoying it soft and chewy, pair it with a cup of Rabot Estate coffee for a real burst of energy. Trying to keep your caffeine levels low? No problem, increase the cocoa factor instead with a smooth and velvety hot chocolate. A perfect brioche companion!
Hotel Chocolat Group plc published this content on 06 October 2021 and is solely responsible for the information it contains. Distributed by Public, unedited and unmodified, on 07 October 2021 06:16:08 AM UTC.