Menu

Flemish chunky brioche (Created by Axel Sachem - Callebaut Chocolate Ambassador Belgium)

Ingredients Preparation
1000g dough for brioche or soft sandwiches
400g Callebaut Chocolate Chunks - dark, milk or white
Mix and knead well.
Knead into small balls and arrange 6 in a flower shape. Bake off.

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