The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Anyone ever make chocolate brioche dough?

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clazar123's picture
clazar123

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.

wally's picture
wally

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

clazar123's picture
clazar123

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.

wally's picture
wally

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

Mini Oven's picture
Mini Oven

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?

wally's picture
wally

I'm basically repeating what I've been told, so no expertise I can claim.


Larry

clazar123's picture
clazar123

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.

Mini Oven's picture
Mini Oven

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

Mary Fisher's picture
Mary Fisher

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

jilkat25's picture
jilkat25

I think that is an interesting tip, adding cocoa powder with the butter.  I have just bought three different cocoas (red, black, and Double Dutch process) from KAF, hoping to do a plate of three applications for Christmas. (My original plan was to make cookies/cakes/pastry/frosting/dessert ravioli, or something, with it.) I'm not a big chocolate fan, but my family members like it. I think a risen bread with a hint of chocolate would be unique and interesting, especially from a rich dough like brioche, but I don't want to waste the cocoa on a failed experiment. Will cocoa powder really kill yeast? Would it matter what type of cocoa one used? Seems like a chocolate bread recipe would call for more sugar and less salt anyway. Wouldn't a higher sugar and lower salt content keep the yeast active enough to get the dough to rise? What about adding some crystallized orange juice (TrueOrange) as an acidifier? Beer? What about using a different fat (heavy cream) or some bakers' dry milk? What about adding gluten? How would eggs affect the dough? I start most of my doughs from a 24 hour sponge or biga, just because I have had better results that way. I've been doing that for twenty five years or more. I read a lot of recipes but follow, like, none.  I've been making a lot of breads lately by keeping a container of dough in the fridge all the time and taking pieces out and reworking them. It's been really convenient to always have something on hand to play with. Every batch I pull out seems to have its own personality and rising time, anyway.  I wonder if a chocolate dough would "die" in the refrigerator, or if you could "spike" a dough with chocolate after it has already been working for a day or two.  Any ideas? I can't actually remember seeing chocolate yeast breads in any bakeries, unless you count pumpernickel or other dark rye type breads. I love black breads, but they never seem to rise well or bake soft enough for me. I let Pepperidge Farm bake those loaves for us...


Jilkat