December 12, 2010 - 12:56pm
Anyone ever make chocolate brioche dough?
I'm into chocolate lately and brioche so I thought I'd marry the two, but not in the usual pain au chocolat way. Has anyone ever made chocolate brioche dough? Any recipes,hints or experience? Pictures are great,too.
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Marry the melted chocolate with the brioche dough at the end of the mixing cycle - as if you were adding nuts or something similar.
Larry
I have Nestles Pre Melted chocolate in 1 oz pouches and they have coconut oil listed on the ingredients. Then I have squares of unsweetened and bittersweet chocolate to melt. And then there's cocoa powder.
Any preferences and any adjustments to sugar,fat or liquid I should make with each of these? My instinct is to increase the sugar for any of them and adjust the liquid or flour as needed to adjust the dough characteristic. Possibly decrease the fat by a tablespoon if I use the premelted chocolate.
I just use chocolate chips melted in a double boiler. If you use cocoa powder, add it at the very end of your mix - its ph is not compatable with that of yeast I'm told and you can kill your yeast if not careful.
Good luck,
Larry
is combined with some of the butter, it wouldn't touch the yeast because it would be contained in the fats. Or am I off base here?
I'm basically repeating what I've been told, so no expertise I can claim.
Larry
I am baking off a dough I made last night-regular "Lazy Man's Brioche" from floydm and a chocolate version of that recipe. I used the pre-melted chocolate packets and added extra sugar but didn't cut down the butter. I'll post the recipe and hopefully pics later (if my camera is still functional). I'm making individual buns-some with a dark chocolate filling and some with a white chocolate and orange marmalade filling. I'll have to look to see what other jams I have but I'm definitely on a chocolate kick this Christmas.
I do like Floyd's recipe-it comes together consistently and beautifully.
Thanks for the comebacks. Of interest to note is that the chocolate dough did not raise nearly as fast or high as the regular dough. Extra sugar?Chocolate? Still plenty active.
with cold cuts like roast beast (beef or pork) cheese or cold steamed fish with some sweet and sour sauce. A little chili also good!
Mini
I love brioche and I love (very good) chocolate but why on Earth put the two together? You can have too much of a good thing :-(
Mary