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. | |
