Brioche with Chocolate Nibs

Preparation info

  • Makes


    large loaf
    • Difficulty


Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

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.


  • 1 tsp dried yeast
  • 50 g sugar
  • 2 tbsp warm milk
  • 400 g 00 (Italian doppio zero) flour
  • pinch of salt
  • 3 eggs, lightly beaten
  • 150 g softened butter, plus more for greasing
  • 50 g cocoa nibs


    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 mixed. Leave the dough in a warm place for about 2–4 hours, or until doubled in size.

    Push down the dough with a wooden spoon, then put it in a greased clean bowl, cover with cling film and leave overnight in a cool place.

    In the morning, butter a large brioche or kugelhopf mould. Break down the dough and knead it briefly until all the air has been squeezed out. Knead in the cocoa nibs, then put the dough into the buttered mould and cover with cling film. Leave in a warm place for about 3–4 hours, or until the dough rises to the top of the mould (i.e. doubles in size).

    Meanwhile preheat the oven to 190°C/Gas 5, then bake the brioche for 20–25 minutes, or until it is golden brown and sounds hollow when tapped on the base. (You will need to turn it out of the tin to do this.) If it is not ready, you can return it to the tin and the oven to continue cooking. Turn out and leave to cool on a wire rack.