Chocolate Brioche

Ascorbic Acid Chocolate Brioche Sosa


1 350 g Groats 100 g CACAO POWDER 40 g Fleur de sel 120 g Caster sugar 40 g SOSA Orange Blossom Honey 20 g SOSA Trehalose Powder 55 g Baker's yeast 550 g Eggs 600 g Dry butter 100 g P125 CŒUR DE GUANAJA Zest of 2 oranges 1 NOROHY VANILLA BEAN 0,3 g SOSA Ascorbic Acid

Make sure your eggs are chilled before use. Mix all the ingredients (except the butter) at your stand mixer’s lowest speed for approx. 5 minutes.
Knead for approx. 10 minutes at mid-speed.  Gradually incorporate the butter until the dough starts coming away from the bowl.

Once the kneading process is complete, the dough should be at a temperature of 75°F (24°C).
Leave to rise at room temperature for 2 hours.
Knock back the dough and stretch it out onto a tray before covering with plastic film. Place in the freezer for 30 minutes to kill the remaining yeast.
Store in the refrigerator.
Cut, roll or shape as desired.

Glaze, then leave to rise for 2 hours at 75°F (25°C).
Glaze again.
Bake at 430°F (220°C) in a deck oven or 375°F (190°C) in a fan-assisted oven.

Philippe Givre
Chef’s tip
Philippe Givre

The trehalose improves the texture of bread-based products, allowing them to retain more moisture and guaranteeing better gluten development.
The ascorbic acid ensures a greater increase in loaf volume in the oven in order to obtain a better crumb structure.