Chocolate Lava Brioche Cacao-Trace Certified

Procedure

  • 10’ 1st speed, adding half of the sugar after 5’ and the other half after 7’30. Add the Mimetic 20 and mix again 9’ slow. Add the inclusions and mix 1’ slow.
  • Dough: 24°C
  • 30’ at ambiant temperature
  • Divide dough pieces of 30gr and pre-shape round
  • Shape round and placce on a brioche mould previously greased.
  • 1h30 at 28°C and 80% humidity
  • Glaze with Sunset Glaze and spinkle the crumble place a frozen insert of 15gr of Cremfil Ultim Chocolate
  • In the deck oven at 180C for 13’
  • When the core temperature is at 36°C, pack in the plastic bag