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**Irresistible Chocolate Brioche Recipe**

Indulge in this luxurious Chocolate Brioche, featuring a soft, buttery dough paired with a rich chocolate glaze. Perfect for breakfast, dessert, or any special occasion, this recipe brings bakery-quality brioche to your home kitchen.

Yield : 12 servings

**Poolish (Starter) Ingredients :**
- Eggs: 2
- Milk: 60g
- Instant yeast: 3g
- Bread flour: 160g

**Main Dough Ingredients :**
- Bread flour: 160g
- Sugar: 33g
- Instant yeast: 2g
- Malt powder: 0.8g
- Salt: 7g
- Egg: 20g
- Prepared poolish
- Butter: 120g (softened)

**Chocolate Glaze ingredients :**
- Dark chocolate (70% cocoa): 25g
- Butter: 10g

**Instructions**
*A) Prepare the Poolish:*
1. In a bowl, combine eggs, milk, instant yeast and bread flour. Mix until fully incorporated.
2. Cover and refrigerate at 4°C for 12-24 hours.

*B) Make the Main Dough:**
1. In a mixing bowl, combine bread flour, sugar, instant yeast, malt powder, salt, egg and the prepared poolish. Mix on low speed until the ingredients are fully combined.
2. Switch to a paddle attachment. Gradually add softened butter, one small piece at a time, ensuring each piece is fully incorporated before adding the next. Repeat until all butter is mixed in.
3. Continue mixing until the dough becomes smooth and elastic.
4. Shape the dough into a ball and let it proof in a greased bowl, covered, for about 1 hour or until doubled in size.

*C) Divide and Shape:*
1. Punch down the dough and divide it into 12 equal portions, each weighing approximately 55g.
2. Shape each portion into a ball. Chill in the freezer at -18°C for 30 minutes to make handling easier.
3. Grease the molds. Take one dough ball from the freezer at a time and shape as desired before placing it into the mold.

*D) Proof and Bake:*
1. Allow the shaped dough to proof for 50 minutes at room temperature.
2. Preheat the oven to 170°C. Bake for 12-14 minutes or until golden brown.
3. Remove the brioche from the oven and let cool completely on a wire rack.

*E) Make the Chocolate Glaze:*
1. Melt the dark chocolate and butter together over a double boiler. Stir until smooth.
2. Dip the tops of the brioche into the glaze and decorate as desired.

**Here are some tips and tricks to ensure your Chocolate Brioche turns out perfectly:**

1. Add the butter gradually and allow each piece to fully mix into the dough before adding the next. This helps achieve a smooth, elastic texture without breaking the dough structure.

2. Chill the dough slightly in the freezer before shaping. This makes it easier to handle, especially since brioche dough can be sticky.

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**不可抗拒的朱古力布里歐食譜**

享受這款奢華的朱古力布里歐，其特色是鬆軟、奶油般的麵團，搭配濃郁的朱古力醬。無論是早餐、甜品還是任何特別場合，這款食譜都能讓你在家裡輕鬆做出麵包店級別的美味布里歐。

份量：12 份

*液種（Starter）材料：*
- 雞蛋：2隻
- 牛奶：60g
- 即溶酵母：3g
- 高筋麵粉：160g

*主麵團材料：*
- 高筋麵粉：160g
- 砂糖：33g
- 即溶酵母：2g
- 麥芽粉：0.8g
- 鹽：7g
- 雞蛋：20g
- 已準備好的液種
- 牛油：120g（軟化）

*朱古力醬材料：**
- 黑朱古力（70% 可可）：25g
- 牛油：10g

**製作步驟**
A）準備液種：
1. 在碗中混合雞蛋、牛奶、即溶酵母和高筋麵粉，攪拌至完全混合。
2. 蓋上保鮮膜，放入雪櫃冷藏（4°C）12-24 小時。

B）製作主麵團：
1. 將高筋麵粉、砂糖、即溶酵母、麥芽粉、鹽、雞蛋和已準備好的液種放入攪拌碗中，以低速攪拌至完全混合。
2. 換上平槳，逐少加入軟化牛油，每次加入一小塊，待完全融入後再加入下一塊，直至所有牛油完全混合。
3. 繼續攪拌至麵團光滑且有彈性。
4. 將麵團整形成球狀，放入已抹油的碗中，蓋上，發酵約 1 小時或至兩倍大。

C）分割與整形：
1. 輕壓麵團排氣，分成 12 份，每份約 55g。
2. 將每份滾圓，放入冰櫃（-18°C）冷凍 30 分鐘，以便更易操作。
3. 在模具內抹油，每次取出一份麵團，整形成所需形狀後放入模具中。

D）發酵與烘焙：
1. 讓整形好的麵團在室溫下發酵 50 分鐘。
2. 預熱焗爐至 170°C，焗 12-14 分鐘，至表面金黃即可。
3. 取出後放在冷卻架上完全冷卻。

E）製作朱古力醬：
1. 將黑朱古力和牛油隔熱水加熱，攪拌至順滑。
2. 將布里歐的頂部沾上朱古力醬，並按喜好進行裝飾。

**貼士與技巧：**
1. 牛油需逐少加入，確保每次完全混合後再加入下一塊，這有助於麵團達到光滑且有彈性的質地，避免破壞結構。
2. 在整形前，將麵團稍微冷凍以方便操作，特別是對於黏性較高的布里歐麵團。

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