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Chocolate Twist Bread

Chocolate Twist Bread | チョコレート ツイスト ブレッド

Brioche…’s an egg bread integrated with chocolate and almond cream.

Off hand, it may look difficult to make but not really ….

if you get the hang of making breads and having prepared the ingredients in an orderly manner.

Since breads can be stored frozen, I personally like to have sweet breads in the freezer for busy mornings or when I feel tired – to boost my sugar levels in the morning to get going and this is definitely one of the breads I like to keep in stock.






It’s quite rewarding bread.

Give it a try!!!!





This is a different version using the same dough but adding raisins and fruit instead of the chocolate sheet.




<Chocolate Twist Bread> – a Brioche Bread Recipe –

  • Bread Flour (100%) 250g
  • Salt (1.6%) 4g
  • Sugar (12%) 30g
  • Honey (2%) 5g
  • Dry Yeast (1%) 2.5g
  • Eggs (20%) 50g
  • Milk (44%) 110g
  • Unsalted Butter (20%) 50g – mix in with the dough
  • Chocolate Sheet

<Chocolate Sheet> Recipe –

  • 1 Egg
  • Sugar 50g
  • Milk    60g
  • Cake Flour 15g
  • Cocoa 15g
  • Corn Starch 1 Tablespoon
  • Unsalted Butter 10g
  1. Mix the egg, sugar and milk with whisker.
  2. Add the cake flour and cocoa to the mixture.
  3. Heat it in the microwave (600W) for about 60 seconds to 90 seconds.
  4. Mix the mixture with the whisker and microwave for another 60 seconds. When the mixture becomes a custard-like, add the unsalted butter and blend it will into the mixture.
  5. Using a double lined plastic wrap, spread the mixture on top and spread it to a 15cm square size (about 5mm thickness) and refrigerate to produce a ‘solid sheet’.

<Almond Cream> Recipe –

  • Unsalted Butter (100%) 20g
  • Egg (75%) 15g
  • Powder Sugar (100%) 20g
  • Almond Powder (100%) 20g
  • Cake Flour (50%) 10g
  • Almond Slice (50%) 20g
  1. Soften the butter and mix the sugar, then the in the order of eggs, cake flour, almond powder.
  2. Almond Slice (roast at 160C for approx. 10minutes before use)

<Icing> Recipe Optional –

  • Powder Sugar 70g
  • Water 6g
  • Lemon Juice 3g
  • Coffee Essence or Instant Coffee 2g


  • Egg
  • Sliced Almonds for topping


  1. Unless you are using a yeast specifically instructed without need for pre-fermentation, mix the dry yeast and let it dilute and ferment in warm water for about 15 minutes before use.
  2. Combine the liquid ingredients of eggs, milk and honey. Using a dough mixer, mix the flour, salt, sugar, dry yeast, liquid ingredients for about 3~4 minutes and then the butter for about 3~4 minutes. The surface of the dough should be relatively rough. Shape the dough into a circular shape, pulling the surface to a dome shape.
  3. Place the dough into a plastic bag or a container and leave overnight in the refrigerator until the dough becomes double the volume.
  4. Make the chocolate sheet and store it in the refrigerator overnight so it will be the same temperature as the bread dough.
  5. Prepare the almond cream before shaping the bread.
  6. Stretch the bread dough to approx. 30cm x 45cm and spread the chocolate sheet and almond cream onto half the surface of the dough. Enclosing the cream/chocolate sheet to a half size dough.
  7. Stretch the dough into W24cm x L30cm and with a pastry cutter cut the dough into 1/8 strips.
  8. Twist each strip (like a Christmas ribbon ornament) and form a snail like circular shape.
  9. Place each dough onto a flat baking pan and leave it at 35C/95F environment until the dough becomes double the volume.
  10. Glaze the top with a whisked egg and decorate the top with sliced almonds, bake at 210C/410F for approx. 12~15 minutes.
  11. Once the bread is cool, spread the icing if preferred.

Chocolate Twist Bread Recipe | チョコレートツイスト


  • 強力粉・・・・・・・・・250g
  • 塩・・・・・・・・・・・4g
  • 砂糖・・・・・・・・・・30g
  • 蜂蜜・・・・・・・・・・5g
  • インスタンドドライイースト・5g
  • 牛乳・・・・・・・・・・110g
  • 全卵・・・・・・・・・・50g
  • 卵黄・・・・・・・・・・20g
  • 無塩バター・・・・・・・50g
  • コーヒーシート、チョコレートシート・150g


  • ☆卵黄・・・・・・・・・・1個
  • ☆砂糖・・・・・・・・・・50g
  • ☆ミルク・・・・・・・・・60g
  • 薄力粉・・・・・・・・・15g
  • ココア粉・・・・・・・・15g
  • 片栗粉・・・・・・・・大匙1
  • 無塩バター・・・・・・10g









  • 無塩バター・・・・・・・20g
  • 粉糖・・・・・・・・・・20g
  • 全卵・・・・・・・・・・15g
  • アーモンドプードル・・・20g
  • アーモンドダイス・・・・20g
  • 薄力粉・・・・・・・・・10g


  • 粉糖・・・・・・・・・・70g
  • 水・・・・・・・・・・・6g
  • レモン汁・・・・・・・・3g
  • コーヒーエッセンス(インスタントコーヒーを濃く溶いたものでも可)・・・2g
  • アーモンドスライス・・・適宜











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