Brioche with Chocolate Nibs

Name: Brioche with Chocolate Nibs
Yield: Makes 1 large loaf
Ingredients: 400 g 00 (Italian doppio zero) flour; 1 tsp dried yeast; 50 g cocoa nibs; 150 g softened butter, plus more for greasing; pinch of salt; 50 g sugar; 2 tbsp warm milk; 3 eggs, lightly beaten

Preparation info

Makes
1
large loaf

Difficulty
Medium

Appears in

Real Chocolate

By Chantal Coady

Published 2003

About

Brioche is sometimes served toasted as an accompaniment to foie gras. Here it contains cocoa nibs, which add crunch to contrast with the other textures. Chocolate Balsamic Vinegar could also be used if the foie gras was served with some salad leaves.

Ingredients

1 tsp dried yeast
50 g sugar
2 tbsp

Dessert
Vegetarian

Method

The day before: In a small bowl, dissolve the yeast and 1 tablespoon of the sugar 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. Add the yeast mixture, eggs, remaining sugar and butter, and beat everything until well m