Lindt Chocolate Brioche, Crystallized White Chocolate, Speculaas Gelato, Violet, Raspberries

Enjoy with the Creation Fine Cape Vintage

Yields 9 Portions

Crystallized White Chocolate:

100 g sugar

40 g white chocolate, finely chopped

1 pinch salt

37.5 ml water

Boil sugar and water to reach 135° C.

Add chocolate and salt and whisk till crystallized.


500 g cake flour

10 g yeast

25 g sugar

1 g salt

150 g butter

225 ml milk

3 egg yolks at room temperature

9 Lindt chocolate balls

20 g castor sugar mixed with 1 tsp ground cinnamon

50 g icing sugar

Heat the butter and milk till lukewarm.

Mix and knead all the ingredients except for the cinnamon sugar and the icing sugar together to form a smooth dough.

Prove till double in size.

Divide dough into 9 balls.

Flatten and place a Lindt chocolate ball in each.

Close the dough around the chocolate and pinch closed, placing it in a muffin pan.

Prove again while preheating the oven to 180° C.

Brush with milk and sprinkle with cinnamon sugar.

Bake for 20 – 25 minutes.

Dust with icing sugar as soon as you take them out of the oven.


4 raspberries per plate

1 violet flower per plate

edible gold paint


Speculaas gelato from your local gelato supplier

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