Marbled Chocolate Brioche

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Appears in

Chocolate: The Food of the Gods


By Chantal Coady

Published 1993

  • About

Like most yeast recipes this is not as time consuming as it sounds, especially as other tasks can be done while the dough is rising. This is an attractive-looking brioche, and the chocolate lumps can be divided between the chocolate and plain doughs, or put only in the chocolate one for a more dramatic effect.


  • 1 tsp active dry yeast (dried yeast)
  • 2 tbsp milk, warm
  • scant 3 cups (12 oz/350 g) white bread flour
  • pinch of salt
  • ¼ cup (2 oz/50 g) sugar
  • ½ cup (2 oz/50 g) best-quality cocoa powder
  • 3 eggs, lightly beaten
  • ½ cup plus 2 tbsp (5 oz/ 150 g) butter, softened
  • 1 oz (25 g) best-quality bittersweet (dark) chocolate, chopped into small lumps


Dissolve the yeast in the milk and set aside until it starts to bubble and froth. Sift the flour into a large bowl, then stir in the salt and sugar. Divide the flour into two portions of cups (5 oz/150 g) and cups (7 oz/200 g). Place each portion into separate bowls and sift the cocoa powder into the smaller portion.

Pour half the yeast mixture into each of the bowls of flour. Likewise add half the eggs and butter to each portion.

Beat the ingredients in both bowls until well combined. Leave the bowls in a warm place for the doughs to rise, about 2 hours, until doubled in size.

When the doughs are bubbly and spongy, break them down with a wooden spoon. Put both doughs in separate clean, greased bowls, cover with plastic wrap (cling film) and leave overnight in a cool place.

In the morning, butter a 10 in/25 cm. kugglehopf or brioche mould. Break down both doughs and knead briefly for about 30 seconds, until the air has been pushed out. Add the chocolate pieces to both or one portion.

Place 1 tablespoon of white dough in the mould, then add 1 tablespoon chocolate dough, alternating the 2 doughs until both are used. The dough should come half way up the sides of the mould. Cover with plastic wrap (cling film) and leave in a warm place until the dough rises to the top of the mould, about 1 hour.

Meanwhile, preheat the oven to 375°F (190°C, Gas 5). Bake 20 to 25 minutes, or until the brioche sounds hollow when tapped on the bottom. Turn out and cool on a wire rack.

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