Valrhona Tropical Brioche With Ground Nyangbo 68% Recipe
Teatime and Viennoiseries

TROPICAL BRIOCHE WITH GROUND NYANGBO 68%

Made with Nyangbo 68% Ground Chocolate

An original recipe by Chef Craig Alibone.

3 steps

Recipe Step by Step

01

BRIOCHE DOUGH

500g Pastry flour

10g Salt

60g Sugar

20g Fresh yeast

200g Eggs

50g Milk

200g Butter (320°F or 160°C)

150g GROUND NYANGBO 68%

In a blender, mix the flour, salt, sugar, yeast, eggs and milk for 5 minutes at the lowest speed so that it’s firm before you add the butter and GROUND NYANGBO 68%.



Continue mixing at one speed higher for 7-10 minutes or until a firm dough has formed. Cover with plastic and leave to

rest at room temperature for 30 minutes.



Knockback the dough, cover in plastic, and refrigerate overnight. The next day, roll it into nice smooth 70g balls and place

in greased brioche tins.



Prove at 80-84°F (27-29°C) for approximately 1.5-2 hours.

02

PASSION FRUIT & MANGO CREAM

7g Gelatin 160 bloom

70g Sugar

4g Pectin X58

400g Mango purée

100g Passion fruit purée

10g Cornstarch

75g Butter

Soak the gelatine in cold water.



Mix the sugar and pectin together.



Heat the mango and passion fruit purées to 35°C (95°F) in a saucepan.



Whisk in the sugar, pectin and cornstarch.



Bring to a boil and add the butter then gelatine.



Blend all the ingredients and refrigerate.

03

CRISP

150g Butter (room temperature)

185g Sugar

185g Flour

5 to 10g Yellow powdered food

colorant (fat-soluble)

Blend all ingredients in a blender, roll the mixture out until 2-3mm thick and freeze.

Assembly and finishing

Valrhona Tropical Brioche With Ground Nyangbo 68% Recipe

Preheat the oven to 320ÅãF (160ÅãC) and low fan setting. Once the brioche dough has finished rising, pierce the top and fill with passion fruit and mango cream. Be careful not to break the base of the dough. Add the crisps (cut into shape in advance) and bake for 10 minutes. Increase the heat to 340ÅãF (170ÅãC) and bake for a further 3 minutes.