Chocolate XL

Knead the ingredients for 15 minutes in second gear.

Let the dough rest covered for 30 minutes at room temperature.

Leave to cool in the refrigerator for 12 hours.

Mix the ingredients and knead to become a smooth dough.

Roll out the dough to 3 mm thick.

Roll out the dough to 60 by 40 cm.

Place a Croissant Butter plate of about 30 by 40 cm and fold so as to create two layers of dough with one layer of butter in between.

Leave to cool in the refrigerator for 1 hours.

Then give 1 fold of 3 and place in the refrigerator again for 1 hour.

Now give 1 fold of 4 rolls and store in the fridge.

Fold the folded dough back open and place the coloured chocolate dough in between.

Fold closed and roll out to 12 mm thickness.

Cut strips 1 cm thick and glue them on top of the dough such that the layers of butter/dough are now facing up.

Put back in the freezer.

Roll out to 3 mm thickness and cut 16 cm by 13 cm rectangles.

Store in the refrigerator.

Mix the eggs together with the sugar.

Melt the Brioche Butter with chocolate and use a spatula to mix it with the beaten eggs.

Sieve the flour with the cocoa powder and fold into the mixture.

Then add the roasted nuts.

Spread between a baking tin or on a baking sheet so that the batter is 1 cm thick.

Bake at 180°C for 25 minutes.

Let cool and cut into 12 cm by 2 cm bars.