Two-tone brioche
Two-tone brioche — an IRCA recipe in 3 components. Uses Chocobake Chocolate Coating 13 kg.
- mixing time (cocoa dough, before adding butter)
- 20 min
Ingredients
Cocoa dough
| Ingredient | Quantity |
|---|---|
| Flour W 330 | 560 g |
| Reno Concerto Fondente 72% | 75 g |
| Sugar | 40 g |
| Water | 310 g |
| Unsalted butter 82% fat | 50 g |
| Cacao in Polvere | 15 g |
| Yeast | 10 g |
| Salt | 8 g |
Plain dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno | 3000 g |
| Water | 400 g |
| Milk | 300 g |
| Eggs | 450 g |
| Salt | 30 g |
| Unsalted butter 82% fat | 300 g |
| Joypaste Vaniglia Madagascar/bourbon | 15 g |
| Yeast | 120 g |
| Ingredient | Quantity |
|---|---|
| Laminated butter | 1000 g |
| Barrette Fondente | |
| Chocobake Chocolate Coating 13 kgChocobake Chocolat |
Method
- Cocoa dough
Use a twin diving arm mixer. Mix all the ingredients (except the butter) for about 20 minutes. Next add the butter and keep mixing until the dough is velvety smooth with a soft consistency.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.