To shape the brioche, pinch off a hazelnut-sized ball of dough from each portion and roll into a smooth, neat ball. Shape the rest of the portion into a neat ball and gently drop into the muffin tray. Flour your index finger and push it into the centre of the ball of dough in the tray then place the smaller ball over this hole. Repeat with the remaining portions. Slip the tray into a large plastic bag, slightly inflate then leave to rise until the dough has doubled in size - 1 hour in a warm room or overnight in the fridge. Pitch is a delicious, soft brioche roll with a generous amount of dark chocolate chips. They are individually wrapped making them great for lunch boxes, picnics, car journeys and much more! Photo 5: while slowly kneading, add the very soft unsalted butter cubes a little bit at the time (about one tablespoon at the time). Slowly knead until the butter has been incorporated before adding more. Brioche Pasquier has three new listings in Co-Op, including the PITCH Bloc ‘o’ Choc – the first listing for this product. The company’s popular Croissants and new Pancakes complete the trio. Remove from freezer. Using a serrated knife, cut the dough log in half, lengthwise leaving 3/4" (2 cm) at the top uncut. With the cut side facing up, place right side of the dough over the left side and continue to repeat with all the dough to create a "braid."

Milk: use Full Cream Milk (Whole Milk) for the best flavour and texture. Non-Dairy/Plant-based milk will work as well, but I don't recommend using a skim-milk. Milk: use Full Cream / Whole Milk for the best flavour and texture. The milk needs to be lukewarm to help the yeast develop. Make sure it is not too hot though or it might kill the yeast. Because brioche has a sweetness of its own, you may find that dark chocolate is the best way to balance the flavours. The high cocoa content gives semi-sweet and bittersweet chocolate a depth of flavour that can temper the sweetness of enriched bread. When making chocolate brioche at home, look for chocolate with a cocoa percentage of 65% or higher, such as our 70% Dark Chocolate Slab. Whether it’s a generous loaf or dainty bun, brioche is a rich, often sweet, bread. While many bread types consist of a basic mixture of water, flour, salt and yeast, brioche also contains eggs, milk and butter, making it an ‘enriched dough.’ The addition of these ingredients gives brioche a higher protein and fat content, leading to a delightfully indulgent, buttery flavour. Slowly add your butter cubes, kneading as you go. You may need to scrape the sides of the bowl to incorporate all the ingredients into a smooth, stretchy dough. Continue kneading for another 5 minutes on high speed (or longer if hand-kneading). You’ll know your dough is ready when it can stretch enough to create a thin, almost see-through ‘windowpane’ without breaking.Chocolate Chips: I used Dark Chocolate Chips (they were on the smaller side, almost like mini choc chips - both mini and regular chocolate chips will do) - but you can use any of your preferred chocolate chips.

All Brioche Pasquier products are baked from wholesome ingredients like fresh eggs from uncaged hens, fresh butter and milk. They are suitable for vegetarians and have been made to traditional recipes by our expert bakers. They have Brioche Pasquier’s usual long shelf life of up to 21 days and yet are free of preservatives, hydrogenated fats and artificial colours. Flour your fingers very well then punch down the risen dough to deflate - it will feel more like a chocolate mousse or cake mix than a bread dough. Cover as before then place the bowl in the fridge and chill until the dough is firm and has doubled in size again - about 4 hours, although it can be left in the fridge overnight at this point. Photo 15: Roll each strip on itself to get a log shape (like you would when making Cinnamon Rolls). You should get 3 long logs.COMPETITION TIME! The summer holidays & our Kids Pass promotion may have come to an end, but the fun doesn’t have to stop! We're giving away 150 12-month Kids Pass memberships in our biggest social media giveaway of the year! If you end up with too many buns, you can also freeze them. Place them in a ziploc bag while still fresh and freeze for up to 2-3 months. Make sure you remove them from the freezer ahead of time, ideally the night before, and leave them on the countertop. When thawed, just warm them up in the oven at 350°F (180°C) for a couple of minutes to recreate the crispy crust. Whether you toast your chocolate brioche or enjoy it soft and fluffy, pair it with a fresh cup of Rabot Estate Coffee for a real energy burst. Trying to keep your caffeine levels low? No problem, up the cocoa factor instead with a velvety smooth hot chocolate. A perfect brioche companion!