Brioche is nice to eat but cannot eat more cos of it’s super high buttery content, same as croissants.
Curiosity made me went ahead to bake this, by adding milk chocolate. Fortunately it turned out soft and good, although my milk chocolate chips melted into the dough.
I like to shape them into small buns and dip them into my Kopi-O.
Recipe (adapted from 跟爱和自由一起玩转面包）
bread flour 100% (I used T55 flour) 225g
cocoa powder 6% 14g
instant dry yeast 2% 5g
sugar 12% 27g
salt 1.8% 4g
egg 45% 101g
milk 19% 43g
butter 40% 90g
some chocolate chips 30% 68g
I baked this bread in the preheated oven at 180d for 20mins.
cendrinebakes.wordpress.com 
Chocolate brioche! What a unique idea. I’m going through a brioche phase at the moment so this is right up my street
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