Chocolate Brioche Technique by Veliche™ Gourmet

festive-brioche

INGREDIENTS  

PROCESS

  1. Make the brioche dough and weigh off 4 pieces of 200 g each
  2. Twist together the 4 pieces to create the brioche loaf
  3. Proof and bake at 190°C for about 30 to 40 minutes
  4. Dust with icing sugar
  5. Finish up with Sensation 72 Belgian dark couverture chocolate thin stripes.
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