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Chocolate and Orange Brioche

In our constant quest to innovate and elevate the dining experience, we are pleased to share an exciting collaboration we have undertaken with renowned pastry chef, Carles Mampel. Together, we have explored new possibilities in the world of pastries and baked goods, focusing on the delicious fusion of chocolate and orange.

Improving the art of confit: less syrup, more taste

On this occasion, we wanted to highlight our commitment to quality and perfection in every detail. We have perfected the process of candied oranges process, achieving an exceptional final product with less syrup. This advance not only improves the quality of the candied product, but also facilitates its application, eliminating the need for excessive draining.

Chocolate and Orange Brioche

Brioche is a type of sweet bread, originally from France, known for its light and fluffy texture. Its distinctive feature lies in its high butter and egg content, which give it a rich and delicate flavor. Perfect for breakfast or as a dessert, brioche is versatile and can adopt a variety of flavors.

What makes this brioche truly special is the incorporation of our candied oranges. candied oranges directly into the dough. This unique touch adds a burst of citrus flavor and a soft sweetness that perfectly complements the decadence of the chocolate.

The choice of the masters: superior quality ingredients

Chef Mampel has carefully selected the ingredients for this masterpiece. For the chocolate cream, he has chosen 75% Tulakalum dark chocolate from Valrhona, renowned for its unmatched quality and flavor. In addition, to enhance both the aroma and the flavor, he has incorporated the Sweet orange aroma from Sosa Ingredients, adding an extra layer of complexity and freshness to the creation.

This Chocolate and Orange Brioche is a symphony of flavors, where innovation meets tradition, and quality is the protagonist.

We are excited to share with you a Dossier where we explain our Cold Confit process and other recipes from Carles Mampel and our technicians. You can download it at the following link:

DOWNLOAD RECIPE BOOKLET

Chocolate and Orange Brioche

This Chocolate and Orange Brioche is a symphony of flavors, where innovation meets tradition, and quality is the protagonist.

Ingredients

Brioche
- 1000g -
  Flour
- 50g -
  Baking yeast
- 25g -
  Salt
- 100g -
  Sugar
- 20g - Milflores honey
- 350g -
  82% fat butter
- 300g -
  Eggs
- 50g -
  Egg yolks
- 80g -
  Natural orange juice
- 10g -
  Tangerine peel
- 10g -
  Orange peel
- 80g - Orange cubes 8x8mm Cold Confit®
Chocolate and orange cream
- 400g -
  Milk
- 100g -
  Water
- 2u -
  Orange peels
- 0,5g - Sweet Orange Natural Flavor
- 30g - Gelcrem Hot
- 80g - Cremsucre
- 110g -
  Dark chocolate 75% Tulakalum
- 50g -
  35% fat cream

Prepared by

Brioche
1. Knead all the ingredients and let stand for 12 hours in the refrigerator.
2. Degassing, weighing the required weight units, and slugging.
3. Let stand for a few minutes and form the desired pieces.
4. Ferment at 28 °C at 80% RH.
Chocolate and orange cream
1. Dissolve the Gelcrem in the milk and water.
2. Start heating from 5 to 25 °C, add the Cremsucre and the peels.
3. Bring to a boil, stirring constantly. Pour over the melted chocolate and emulsify.
4. Add the aroma and the cold cream to refine.
5. Pass through the blender and let stand 2-3 hours in the refrigerator. To fill.
Final Assembly: Chocolate and Orange Brioche
1. Cut the top of the brioche and fill it with the chocolate and orange cream.
2. Place a thin layer of Tulakalum couverture on the bottom of a brioche-size baking pan, beat vigorously to set the chocolate and place the filled brioche on top.
3. Cool for 5 minutes and turn out. Decorate with a slice of candied orange, icing sugar and cocoa powder.