Classic brioches with chocolate (Created by Axel Sachem - Callebaut Chocolate Ambassador Belgium)

Ingredients Preparation
1000g dough for brioche
400g Callebaut Chocolate Chunks - dark, milk or white
Mix and knead well.
Per bread: weigh off 700g of this mixture. Bake off.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info