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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
500g Pastry flour
20g Fresh yeast
200g Butter (320°F or 160°C)
150g 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.
PASSION FRUIT & MANGO CREAM
7g Gelatin 160 bloom
4g Pectin X58
400g Mango purée
100g Passion fruit purée
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.
150g Butter (room temperature)
5 to 10g Yellow powdered food
Assembly and finishing
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.