BABKA

Heat the milk and realise an emulsion with the chocolate. Add the whole eggs and mix. Store in a chiller overnight for the mixture to chill until 4°C. Combine the chocolate mixture with the flour, sugar, yeast, fine sea salt knead for 3 minutes then add butter slowly. Knead until you reach a smooth texture. Allow to proof for 30 minutes at room temperature then store in the chiller overnight.

Cook the sugar, water and glucose syrup to 185°C. Add the butter and hot fresh cream, salt and the second part of sugar. Add the chocolate and bring to boil. Blend and pour in a container. Let set overnight at room temperature.