The buttery richness of this honey spiced chocolate babka is accompanied by a fudge-like spreadable filling made with a robust blend of Cacao Rouge and the rich flavor of 72% Coucher du Soleil. The slight orange undertones complement the combined complexity of the two chocolates.
1 babka
Part 1 - Pre-Ferment
200g King Arthur Flour Sir Galahad
120g milk (21°C/70°F)
0.2g yeast
Part 2 - Dough
324g King Arthur Flour Sir Galahad
80g eggs
112g milk
60g sugar
15g honey
10g yeast
9.5g salt
136g butter
10g vanilla extract
(1) orange zest
1.2g cinnamon
0.3g cardamom
Part 3 - Filling
25g water
44g butter
56g brown sugar
15g Guittard Cocoa Rouge
36g Guittard 72% Cocher du Soleil
0.2g salt
16g glucose
Part 1 - Pre-Ferment
Mix all ingredients until smooth.
Cover and store at room temperature overnight.
Part 2 - Filling
Melt butter with glucose, water, salt and sugar.
Add cocoa powder mix until smooth.
Add chocolate and incorporate.
Keep slightly warm until ready to use.
Part 3 - Dough
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.
Add plasticized butter in pieces and continue developing until a well-developed window is realized.
Bulk ferment one hour.
De-gas and flatten the dough on a sheet pan.
Freeze for 30 minutes.
Roll the dough into a 12" wide band.
Apply filling with a spatula. Roll into a log and splite down the middle. Braid and place into a buttered loaf pan.
Proof 45 - 1 hour or until doubled in volume.
Bake at 177°C/350°F for about 40 minutes.
https://www.guittard.com/in-the-kitchen/recipe-print/chocolate-babka