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Control freak chocolate spread - Shop Max Brenner | USA

Control freak chocolate spread

with late-night toasted almond splinters on a crispy-munchy French brioche toast




1/4 cup warm milk

1 teaspoon honey

1 envelope dry yeast

1 1/4 cups all-purpose flour

1 teaspoon salt

2 tablespoons brown sugar

1 tablespoon hot water

1 3/4 unsalted sticks butter, softened

2 eggs large

1/2 cup dark chocolate chips (3 ounces)

Chocolate spread

2 sticks unsalted butter, softened

3 ounces dark chocolate, melted

3 tablespoons sweetened condensed milk

1/2 cup slivered almonds, toasted, plus more for


Pinch salt



  1. Make the brioche. In a small bowl, stir the warm milk and honey until the honey dissolves. Sprinkle the dry yeast over the mixture and stir again. Let sit until the mixture foams, about 5 minutes.
  1. In the bowl of a standing mixer, sift together 1 cup flour and the salt. Make a well in the center of the bowl by pushing the flour toward the sides. Pour the yeast mixture into the center of the well. Sift the remaining 1/4 cup flour over the yeast mixture to cover. Set aside in a warm place until the yeast rises and cracks through the flour cover, 10 to 15 minutes.
  1. In a separate bowl, stir the brown sugar and hot water until the sugar dissolves. Add to the yeast in the center of the flour well. Using the paddle attachment on low, begin blending the yeast, flour, and sugar. Add the butter bit by bit and then 2 of the eggs, one by one. The mixture should begin to come together in dough form. Add the chocolate chips.
  1. Replace the paddle attachment with a dough hook and work the dough at medium speed until smooth and sticky, about 10 minutes. On a lightly floured surface, continue kneading the dough by hand for about 5 minutes longer. Turn once in a lightly buttered bowl and cover with a clean kitchen towel. Set in a warm, draft-free place until the dough has doubled in size, about 1 hour.
  1. After the dough has doubled, knead by hand for about 10 minutes. Shape the dough into a rectangle and place, seam-side down, in an 8 1/2 by 4 1/2-inch loaf pan. Cover with a kitchen towel and let rise until doubled in size, about 1 hour.
  1. Preheat the oven to 350°F. Mix the remaining egg with 1 teaspoon water and brush the egg wash over the top of the dough. Bake the brioche until the top is golden brown, 28 to 30 minutes. Remove from oven and let cool 15 minutes.
  1. Make the spread. Combine the butter, chocolate, milk, almonds, and salt in the bowl of a food processor and pulse until smooth. Spread on piping hot brioche and slivers. Can be stored in refrigerator for up to 1 week.
  1. When the brioche has cooled, cut into one half-inchthick slices and toast until golden brown. Top with the spread and sprinkle with the almonds.


Quantity: About 16 servings

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