The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Club Med White Chocolate Bread

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Nassau Mary's picture
Nassau Mary

Club Med White Chocolate Bread

I remember this fondly, and found the recipe on the internet.  I've tried melting the chocolate and incorporating it into the dough...but I didn't get the chocolate kick I wanted.  Then I tried putting white chocolate chips into the dough and bake it that way - again, not gooey enough.  Does anyone have an EASY and yummy white chocolate bread recipe that would give you the gooey goodness throughout the bread?

winterberryfarmer's picture
winterberryfarmer

is in the chocolate.  If you look at most of the stuff in the supermarket, they say things like "wonderful white morsels" or "traditional white thingees" and, unfortunately, noticeably absent are the words "white chocolate"  Go to your health food store and ask them to get you the real thing. Last time I made Club Med white chocolate bread, I used a relatively high hydration dough, with a full helping of instant yeast plus a hit of one of my sourdough starters. The key ingredient you need is gluten, which Club Med uses (at least in Guadeloupe and Punta Cana, where I've been and witnessed its making.) They use a relatively short first rise, then punch down and knead in a ton of white chocolate chips (easy to come by in the caribbean) and let the thing rise about 50 minutes. The small loafs are put into a very hot oven where they pop, cook, and the whole thing is over very quickly. I think that the very very hot oven is a key to the overall success because the chips melt into the otherwise sugar-free pate. I've done best at about 550 degrees. I proof on parchment, slide onto a baking sheet atop my stone and spritz once just before the oven and about 2 minutes in. Fabulous.


Christopher

Mumsie Leonie's picture
Mumsie Leonie

 



Try making a paste of  30 g white chocolate, 55 g milk,  15 g plain flour, 1.5 tbp corn starch, 15 g sugar, 2 tbps condensed milk.

  • Place the chocolate in a bowl, and microwave on High for approx 30-40 seconds. Stir at intervals. If the chocolate is not melted, continue to microwave at 5-10 seconds increments. When it's melted, mix in the rest of the ingredients, mix well to avoid any lumps. Put the bowl back into microwave for 40-50 seconds. Remove and give it a good stir. It will be sticky and start forming like a  dough. Combine well. Then spread the chocolate  onto sheet of cling wrap and roll out thinly. Make sure to have cling wrap on the top and the bottom. Then roll into rectangle.  Store in the fridge while waiting for the bread dough to be ready.


  • Use any bread dough or sweet bread dough.After the first rise and before shaping  roll out your bread dough and place the chocolate sheet on top. Fold and roll 4 to 5 times to really have the chocolate flavour the dough.  

  •  

  • Found this on the internet and tried this many times and it works like a jewel.  Can't beat the flavour.  If you use dark chocolate include 1 tablespoon of cocoa in the original mixture.


Sue

 

winterberryfarmer's picture
winterberryfarmer

Just saw the post; not to be a nit-picker but if you've ever been to Club Med and actually sampled their white chocolate bread, you would know that a white-chocolate flavoured bread, while tasty (in fact, I tried something like this in my long quest to first, find the recipe and second, to perfect it) isn't what those of us avid Club Med fans know as their archetype.  The Club Med kind is characterized by these pockets of intense white chocolate-caramel flavour, which comes from their use of white chocolate chips interspersed in the dough after the first rise. If you use a sweet dough, it is just too sweet.  I'll freely admit that in our annual trip four years ago, they actually handed out their own recipe for the bread but when I went home and tried it, it didn't work nearly as well. The next year, I went into the kitchen to complain and was shown what they do. Remember, this was in Punta Cana, dominican republic, where they use half french ingredients and half Dominican, so I'm not sure about the flour. They did use, at the time, this "mystery' ingredient which my father-in-law told me was a commercial flavour-enhancer akin to a powdered sourdough. KAF sells something like it now. That is why I suggested using a hit of fresh sourdough starter. (I can't imagine Club Med having to keep THAT much starter alive and kicking) The other thing they added was gluten, presumably to make up for the short rises and lack of handling. Remember, these are high-volume, commercial kitchens where they can't wait around for things very long. If they did, it would be lunchtime already. So, just like in my personal quest for a good sourdough recipe that I could start at bedtime and finish in time for the kids' lunch box, you do what is necessary to get the job done. For Club Med, that means, mix it, short rise, punch and fold in the chips while giving a short knead, rise on parchment or silpat right in front of the oven while waiting for the previous batch to finish. Their product starts like a kind-of flattened baguette shape and ends up like a risen, though slightly squat, baguette shape. If you've ever been at the bread table at a Club Med, they could shape the dough like a fat lady's behind and people would still line up for it. Really.


I'll pull my recipe and post when I return from playing chauffeur to the kids.


Christopher

Mumsie Leonie's picture
Mumsie Leonie

Have never been, and have no idea what the flavour or texture of Club Med bread would be.  I have used my recipe in Japanese Milk bread which is smooth, white and milky tender bread seriously marbelized with chocolate (white or brown). This makes an oh so tender and delicious threaded chocolate bread. My customers love it.  Just thought that the recipe might help.


Sue

Nassau Mary's picture
Nassau Mary

Sue - your japanese milk bread may be the ticket...I've looked up your name but can't find the recipe...can you please forward it?


 


Thanks


Mary

Mumsie Leonie's picture
Mumsie Leonie

Mary, I've sent it to you as a message.  Just check your box.


Sue

winterberryfarmer's picture
winterberryfarmer

BTW, if you google 'club med white chocolate bread," there are a whole slew of variations.  To my mind, this is pretty close:


2 cups bread flour


1 tablespoon gluten


3/4 cup warm water


1.25 teaspoon salt


1 teaspoon instant yeast


3 tablespoons sourdough starter (or 1/4 teaspoon starter powder)


8 oz white chocolate chips (make sure it is 'real' white chocolate:cocoa butter, sugar, milk solids. Trader Joe's makes a good one, or sunspire organic)


Club Med's recipe says to mix it all together, chips and all, rest 20 minutes, shape, proof 45 minutes to an hour, bake at 425 degrees for 20 minutes.


I prefer:


Mix all ingredients except chips in mixer with hook. rest 20 minutes. Mix again 5 seconds; 20 minute rest. mix 5 minutes then into a ceramic bowl, cover and put in fridge overnight. Pull out of fridge first thing in AM, onto floured board.


Spread out dough to about the size of a legal pad, spread the chips all over and roll it up. Knead a few minutes, rest 20 minutes. Form two loaves onto parchment paper, about 9-12 inches long, fatter in the middle. Try to push any visible chips into the dough. Leave them to proof up to 1.5 times size. Depending on heat, this may be 1-2 hours. I keep a stone in the oven, which I preheat to 450. I put a cookie sheet on a rack just above the stone.  I spritz the surface of the loaf with water just before it hits the oven  and slide the parchment onto the hot cookie sheet and immediately lower to 425 as soon as the loaf goes in. 20 minutes is usually enough; if the white chocolate is close to the surface, it will boil out and get dark pretty quickly, but who cares?  Nobody will complain, I assure you.  They will only ask you why you only made 2 loaves.


Note: understand that where I was, in Guadeloupe and the DR, it is very warm all year round and they use enough yeast to have this bread rise quickly. They have a hard time keeping it around and it is really best eaten while still a bit warm. You really have to see the lines at Club Med-all walks of life, all lifestyles, all countries: they can't get enough of this stuff.


Me neither. I've got a batch I just made in the fridge for breakfast tomorrow.


cheers,


christopher 

NassauShan's picture
NassauShan

Thanks for posting..... This is the closest recipe I have tried so far. Only thing I did different is I didn't put it in the fridge at all because I am impatient. I combined your instructions with the Clubs instructions you stated.

Tastes Great!!