Soaked brioche sizzles in butter until the squares hidden inside turn molten, and François Pralus’s Tanzania 75% Dark Chocolate Bar, woody and spicy, from organic cacao grown on volcanic soil, makes this weekend brunch feel generous.
Serves 2 · 20 min
Ingredients
- 4 thick slices of brioche
- 1.5 oz (40 g) Tanzania 75% Dark Chocolate Bar (François Pralus), broken into squares
- 2 eggs
- 1/2 cup (120 ml) milk
- 1 tbsp sugar
- A pinch of cinnamon
- 1 tbsp (15 g) butter
- Powdered sugar, for dusting
- Sliced banana, to serve
Method
- Cut 4 thick slices of brioche and sandwich them in pairs around 1.5 oz (40 g) of the Tanzania 75% dark chocolate bar, broken into squares.
- Whisk 2 eggs with 1/2 cup (120 ml) milk, 1 tbsp sugar and a pinch of cinnamon.
- Dip the sandwiches in the egg mixture on both sides, letting them soak well.
- Cook in 1 tbsp (15 g) butter over medium-low heat for 3 to 4 minutes per side, until golden and the chocolate has melted.
- Dust with powdered sugar and serve with sliced banana.
The star of this recipe: Tanzania 75% Dark Chocolate Bar, by François Pralus.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
