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Chocolate Spread Babka
Made with Chocolate spread 40%
An original recipe by l'Ecole Gourmet Valrhona1 step
Makes one cake in a 8 × 8 × 30cm mold.
Recipe Step by Step
200g Pastry flour
6g Fresh yeast
120g Whole milk
25g Egg yolks
190g CHOCOLATE SPREAD
MILK CHOCOLATE CHIPS
Assembly and finishing
Knock the dough back and fold it into a rectangle 30cm long and 24cm wide. Spread the CHOCOLATE SPREAD right across the dough, then roll it up. Leave to sit in the refrigerator for 15 minutes.Cut the roll in half lengthwise and braid like a brioche.Place the dough in the greased tin and let it rise for about 1 hour 30 minutes, ideally at 80°F (26°C).Glaze the dough with egg yolk, then bake at 320°F (160°C) in a fan-assisted oven for approx. 25 minutes.
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