Chocolate and Orange Brioche


In our constant push to innovate and elevate the gastronomic experience, we are pleased to share an exciting collaboration we have undertaken with renowned pastry chef, Carles Mampel. Together, we have explored new possibilities in the world of patisserie and bakery, focusing on the delicious fusion of chocolate and orange.

Improving the art of confit: less syrup, more flavour

On this occasion, we wanted to highlight our commitment to quality and perfection in every detail. We have refined the process of confit oranges, achieving an exceptional end product with less syrup. This advance not only improves the quality of the confit, but also facilitates its application, eliminating the need for excessive draining.

Chocolate and orange brioche

Brioche is a type of sweet bread, originally from France, known for its light and fluffy texture. Its distinctive feature lies in its high butter and egg content, which give it a rich and delicate flavour. Perfect for breakfast or as a dessert, brioche is versatile and can take on a variety of flavours.

What makes this brioche truly special is the incorporation of our confit oranges directly into the dough. This unique touch adds a burst of citrus flavour and a mild sweetness that perfectly complements the rich deliciousness of the chocolate.

The masters’ choice: top-quality ingredients

Chef Mampel has carefully selected the ingredients for this recipe. For the chocolate cream, he has opted for Valrhona’s 75% Tulakalum dark chocolate, renowned for its unrivalled quality and flavour. In addition, to enhance both the aroma and flavour, he has incorporated Sosa Ingredients’ Sweet Orange Aroma, adding an extra layer of complexity and freshness to the creation.

This Chocolate Orange Brioche is a symphony of flavours, where innovation meets tradition, and quality takes centre stage.

We are excited to share with you a Dossier where we explain our Cold Confit process and other recipes from Carles Mampel and our chefs. You can download it at the following link:

Chocolate and Orange Brioche

Carles Mampel



  • 1000 g Flour Nova Molino Quaglia
  • 50 g Baking Powder Std
  • 25 g Salt
  • 100 g Sugar
  • 20 g Thousand flower honey Sosa Ingredients
  • 350 g Butter 82% Elle&Vire
  • 300 g Egg
  • 50 g Egg yolk
  • 80 g Fresh orange juice
  • 10 g Mandarin peel
  • 10 g Orange peel
  • 80 g Diced candied orange without syrup Sosa Ingredients

Chocolate and Orange Cream

  • 400 g Milk
  • 100 g Water
  • 2 u Orange peel
  • 0,5 g Sweet orange flavouring Sosa Ingredients
  • 30 g Gelcrem Hot Sosa Ingredients
  • 80 g Cremsucre Sosa Ingredients
  • 110 g 75% cocoa Tulakalum bitter chocolate Valrhona
  • Cream 35% Elle&Vire



  • Mix all the ingredients together and leave to rest for 12 hours in the fridge.
    1000 g Flour, 50 g Baking Powder Std, 25 g Salt, 100 g Sugar, 20 g Thousand flower honey, 350 g Butter 82%, 300 g Egg, 50 g Egg yolk, 80 g Fresh orange juice, 10 g Mandarin peel, 10 g Orange peel, 80 g Diced candied orange without syrup
  • Remove any gas, weigh the dough to divide it up, and roll into balls.
  • Leave to rest for a few minutes and shape as required.
  • Ferment at 28º C at 80% humidity.

Chocolate and Orange Cream

  • Dissolve the Gelcrem in the milk and water.
    400 g Milk, 30 g Gelcrem Hot, 100 g Water
  • Start to heat it and when it reaches 25º C, add the Cremsucre and the peel.
    80 g Cremsucre, 2 u Orange peel
  • Boil, stirring continuously. Pour onto the melted couverture and emulsify.
    110 g 75% cocoa Tulakalum bitter chocolate
  • Add the flavouring and cold cream to enhance the flavour.
    0,5 g Sweet orange flavouring, Cream 35%
  • Blend and leave for 2 to 3 hours in the fridge. Fill the brioche.

Chocolate and Orange Brioche

  • Cut the brioche along the top and fill with the chocolate and orange cream.
  • Place a thin layer of Tulakalum couverture on the bottom of a cooking mould the size of the brioche, tap it energetically so that the chocolate covers the base, and place the filled brioche on top.
  • Cool for 5 minutes and remove from the mould. Decorate with a slice of candied orange, icing sugar and cocoa powder.
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