Dark cocoa brioche with white chocolate chips


This dark cocoa brioche is inspired by the recipe for challah. I wanted to recreate that delicate scent of butter and the same softness, combined with the flavor of the cocoa. The white chocolate chips add an element of unexpected sweetness.

Dark cocoa brioche with white chocolate chips
Preparation time
Cooking time
Waiting time 2h


For 4 Person(s)


  • 380 g bread flour
  • 32 g dark cocoa powder
  • 100 g brown sugar
  • 0.5 tsp salt
  • 230 ml warm milk
  • 60 g butter
  • 7 g active dry yeast* (see the notes to halve the yeast)
  • 1 egg
  • 60 g white chocolate chips

Dark cocoa brioche with white chocolate chips Directions

  1. Melt the butter with milk and set aside to cool slightly.
  2. In a large bowl, sift the flour and cocoa. Add the yeast and stir. Make a well in the center and pour in the sugar, salt and egg.

    cacao cioccolato bianco01
  3. Begin stirring and add milk with previously melted butter.

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  4. Knead for about 10 minutes by hand or 5 minutes with electric mixer fitted with a dough hook attachment. Create a ball and lay it in a lightly oiled bowl. Cover the bowl with plastic wrap and let rise in a warm place for about 1 hour or until it doubles in volume. The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.

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  5. Deflate the dough and divide it into 2 equal parts. Take the first part and divide it into many small parts (12 in my case). With your hands form a ball from each piece and lay it in a loaf tin lined with baking paper. Place the balls of dough in pairs until you have finished the first layer. Sprinkle with half of white chocolate chips and proceed equally with the second part of dough. Cover loosely with a plastic wrap the and let rise for another 30 - 45 minutes.

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  6. Once the brioche has puffed sprinkle with the rest of the white chocolate chips.

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  7. Bake in a preheated oven at 180° C for 30 minutes. Cover with aluminum foil if it is getting brown too fast. Remove from the oven, let it rest for 5 minutes before taking out of the tin and let it cool completely before serving.

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Recipe notes

* To keep your bread, rolls, pizzas, focaccia and other yeast dough recipes soft and fragrant for longer, you need to cut the amount of active dry yeast in half and extend the rising time

Nutrition facts

Per Serving


Sunday, 25 December 2016
I prefer more sweet cakes. This one was bitter because of the cocoa. - James Fra

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