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!
Ingredients
Dough
- Flour - 1000g
- Water - ± 400g
- Instant yeast - 15g
- Sugar - 80g
- Milk powder - 40g
- Eggs 50 g
- Fresh cream - 80g
- Salt - 15g
- Intens Puraslim - 20g
TOTAL DOUGH 1700g
Cake
- Tegral Satin Creme Cake Belgian Chocolate - 1000g
- Eggs - 350g
- Water - 225g
- Oil - 300g
Working method
Author: Kurt Van Vlasselaer
- Country: UK
- Specialty: Sourdough and Rustic Breads
- Life motto: “Driven to perfection”
