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Chocolate Break

Chocolate Break recipe

8 Nov 2019


Having difficulty deciding between a chocolate cake and a brioche? Then this chocolate break is made for you! This sweet break has a surprising combination of texture and a fantastic flavour of chocolate. Indulge yourself with an original sweet snack to enjoy at any time of the day!



  • Flour - 1000g 
  • Water - ±  400g 
  • Instant yeast - 15g 
  • Sugar - 80g 
  • Milk powder - 40g 
  • Eggs 50 g
  • Fresh cream - 80g 
  • Salt - 15g 
  • Intens Puraslim - 20g 


Cake ingredients


  • Tegral Satin Creme Cake Belgian Chocolate - 1000g 
  • Eggs - 350g 
  • Water - 225g 
  • Mimetic Incorporation - 300g

Working method

Author: Kurt Van Vlasselaer

  • Country: UK 
  • Specialty: Sourdough and Rustic Breads 
  • Life motto: “Driven to perfection”


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