Like any brioche, this chocolate brioche takes 2 days to be made but it is worth it.

The recipe is from Sébastien Lagrue, a baker from south of France.

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It is obtained by adding cocoa powder and chocolate chips to a classic brioche dough. After mixing, kneading, two rises and proofing we obtain this beautiful risen brioche still to be baked: 

Then adding some chocolate crumble after egg wash to add some texture and elevate this brioche: 

After baking for about 25min we obtain this beautiful brioche that will have continued to expand in the oven:

Eating it is a real delicacy. The chocolate flavor is there and adds richness, the crunchiness of the crumble complements perfectly the moist and fluffiness of the brioche crumb. Just amazing.