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CHOCOLATE STUDIO | RECIPES | Viennoiserie & Breakfast Pastries & Bread

Chocolate Babka

By Chef Donald Wressell
Working time
3 hours + overnight fermenting
Yield
1 Babka
Contains
Dairy, Eggs
The buttery richness of this honey spiced chocolate babka is accompanied by a fudge-like spreadable filling made with a robust blend of Cocoa Rouge and the rich flavor of 72% Coucher du Soleil. The slight orange undertones complement the combined complexity of the two chocolates.

Pre-Ferment

Ingredients
  • 200 gKing Arthur Flour Sir Galahad
  • 120 gMilk (21°C/70°F)
  • 0.2 gYeast
Directions
  1. 1

    Mix all ingredients until smooth.

  2. 2

    Cover and store at room temperature overnight.

Dough

Ingredients
  • 324 gKing Arthur Flour Sir Galahad
  • 80 gEggs
  • 112 gMilk
  • 60 gSugar
  • 15 gHoney
  • 10 gYeast
  • 9.5 gSalt
  • 136 gButter
  • 10 gVanilla extract
  • Orange zest (1)
  • 1.2 gCinnamon
  • 0.3 gCardamom
Directions
  1. 1

    Place all ingredients including the pre-ferment In the mixing bowl except butter. Mix on low speed to incorporate ingredients about 1 minutes. Increase speed to develop dough for 4 minutes.

  2. 2

    Add plasticized butter in pieces and continue developing until a well-developed window is realized.

  3. 3

    Bulk ferment one hour.

  4. 4

    De-gas and flatten the dough on a sheet pan.

  5. 5

    Freeze for 30 minutes.

  6. 6

    Roll the dough into a 12" wide band.

  7. 7

    Apply filling with a spatula. Roll into a log and splite down the middle. Braid and place into a buttered loaf pan.

  8. 8

    Proof 45 - 1 hour or until doubled in volume.

  9. 9

    Bake at 177°C/350°F for about 40 minutes.

Filling

Ingredients
Directions
  1. 1

    Melt butter with glucose, water, salt and sugar. Add cocoa powder mix until smooth. Add chocolate and incorporate.

  2. 2

    Keep slightly warm until ready to use.

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