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Sweet candy bread (Created by Axel Sachem - Callebaut Chocolate Ambassador Belgium)

Ingredients Preparation
1000g dough for sugar brioche
250g Callebaut Chocolate Chunks - white
100g white raisins
100g apple-diced
100g dried apricot - sliced
Mix and knead well.
Per bread: Weigh off 380g of this mixture and envelope in 100g of plain dough for sugar brioche. Bake off.

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