Flower Power Brioche

Mix the flour, eggs, salt, yeast, sugar, milk and butter in a bowl. Cover it with cling wrap and let it rise for 2 hours.

Melt the dark chocolate. Place the Chefclub chocolate spread in a container in the center of a deep plate and place the ice cubes around it. Pour the melted dark chocolate and 0.4 cup of heavy cream on the Chefclub chocolate spread.Mix with an electric hand mixer to obtain a chocolate ganache.

Form 6 small balls and 1 large ball of chocolate ganache using an ice cream scoop, sprinkle with crushed almonds and set aside. Pour the rest of the melted dark chocolate into a Ziplock bag then cut the bottom corner. Draw a flower-shaped pattern, place the pattern in a plastic sheet protector then trace the decoration with melted dark chocolate. Reserve the decoration and the balls of ganache for 30 minutes in the fridge.

Whip the heavy cream and powdered sugar then place in a piping bag. Roll out the brioche dough and make lines on the top of the dough using a pizza cutter. Place a bowl in the center, press the sides of the dough to form petals, prick the center with a fork then bake for 30 minutes at 350°F.

Pipe the whipped cream in the center of the brioche dough. Place the large ball of ganache in the center of the whipped cream and the small balls around it, place the chocolate decoration and enjoy!