{"id":50700,"date":"2026-02-03T09:42:36","date_gmt":"2026-02-03T09:42:36","guid":{"rendered":"https:\/\/www.kaoka.fr\/nos-recettes\/chocolate-and-hazelnut-vegan-babka\/"},"modified":"2026-03-30T09:42:36","modified_gmt":"2026-03-30T09:42:36","slug":"chocolate-and-hazelnut-vegan-babka","status":"publish","type":"recipes","link":"https:\/\/www.kaoka.fr\/en\/our-recipes\/chocolate-and-hazelnut-vegan-babka\/","title":{"rendered":"Chocolate and hazelnut babka"},"content":{"rendered":"","protected":false},"featured_media":44921,"comment_status":"closed","ping_status":"closed","template":"","recipe_type":[351,598],"recipe_diet":[370,368,373,596],"recipe_level":[379],"recipe_occasion":[384,382],"recipe_prep_time":[399],"recipe_cooking_time":[407,590],"recipe_chocolate_type":[471,465],"recipe_product_used":[481,477],"recipe_ingredient":[559],"class_list":["post-50700","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"moment":false,"related_products":[{"ID":50378,"post_author":"1","post_date":"2025-12-31 14:35:48","post_date_gmt":"2025-12-31 14:35:48","post_content":"A powerful aroma contrasted by citrusy fruit notes and delicate floral notes<\/strong>: this is what characterizes this 72% Ecuador dark couverture chocolate. Its pretty cocoa pod shape is easy to melt<\/strong> and will also allow you to decorate your chocolate creations<\/strong> with an aesthetic touch.\r\n\r\nThis 250g bag is ideal for discovering this couverture chocolate and making one or two recipes.","post_title":"Dark couverture chocolate 72% cocoa Ecuador","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"dark-couverture-chocolate-72-cocoa-ecuador-organic-fair-trade-250g-bag","to_ping":"","pinged":"","post_modified":"2026-04-01 09:57:03","post_modified_gmt":"2026-04-01 09:57:03","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/boutique\/dark-couverture-chocolate-72-cocoa-ecuador-organic-fair-trade-250g-bag\/","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":50370,"post_author":"1","post_date":"2025-12-31 13:50:24","post_date_gmt":"2025-12-31 13:50:24","post_content":"Discover the full aromatic richness of 72% Ecuador dark couverture chocolate<\/strong>. Made from Nacional<\/strong> cocoa beans - a rare variety grown only in Ecuador - this chocolate reveals a beautiful intensity, balanced by fruity citrus notes and subtle floral touches.\r\n\r\nShaped as small pods that are easy to measure and quick to melt, it's perfect for making your own chocolate bars, coatings, ganaches, mousses or chocolate decorations. Its fluidity and aromatic power make it an ideal partner for all your pastry creations.\r\n\r\nPackaged in a resealable 1kg<\/strong> bag, it offers the ideal format for enthusiasts who love working with chocolate regularly and achieving professional quality at home.","post_title":"Dark couverture chocolate 72% cocoa Ecuador","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"dark-couverture-chocolate-72-cocoa-ecuador-organic-fair-trade-1kg-bag","to_ping":"","pinged":"","post_modified":"2026-04-01 10:03:02","post_modified_gmt":"2026-04-01 10:03:02","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/boutique\/dark-couverture-chocolate-72-cocoa-ecuador-organic-fair-trade-1kg-bag\/","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":50401,"post_author":"1","post_date":"2025-12-31 10:55:11","post_date_gmt":"2025-12-31 10:55:11","post_content":"Low-fat cocoa<\/strong> powder, organic and fair trade, unsweetened, for delicious and authentic preparations. Perfect for hot or cold drinks and for baking: tiramisu, cakes, dessert creams, truffles or muffins, etc.\r\n\r\nEasy to incorporate, it blends perfectly with liquids and dry ingredients for smooth and delicious preparations. This 250 g<\/strong> bag is ideal for daily cocoa consumption or for making recipes.","post_title":"Low-fat cocoa powder (natural) without sugar","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"natural-low-fat-cocoa-powder-without-sugar-organic-fair-trade","to_ping":"","pinged":"","post_modified":"2026-04-01 10:32:22","post_modified_gmt":"2026-04-01 10:32:22","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.kaoka.fr\/boutique\/natural-low-fat-cocoa-powder-without-sugar-organic-fair-trade\/","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}],"ingredients":"

For the brioche:<\/strong><\/p>\n

    \n
  • 5 g dried baker’s yeast<\/li>\n
  • 250 g T45 wheat flour or semolina<\/li>\n
  • 25 g caster sugar<\/li>\n
  • 5 g of salt<\/li>\n
  • 65 g of soya yoghurt<\/li>\n
  • 100 g of soya milk<\/li>\n
  • 35 g of margarine<\/li>\n<\/ul>\n

    For the chocolate and hazelnut filling:<\/strong><\/p>\n

      \n
    • 100 g dark chocolate 72% Ecuador Kaoka<\/li>\n
    • 65 g of margarine<\/li>\n
    • 25 g unsweetened cocoa powder<\/li>\n
    • 35 g caster sugar<\/li>\n
    • 45 g plant-based milk<\/li>\n
    • 50 g hazelnuts<\/li>\n<\/ul>\n

      Syrup (optional):<\/strong><\/p>\n

        \n
      • 40 g sugar<\/li>\n
      • 40 g water<\/li>\n<\/ul>\n","description":"

        This vegan chocolate and hazelnut babka is a pure indulgence. Its soft brioche, made without eggs or butter thanks to yoghurt and soya milk, offers a melt-in-the-mouth texture and delicate flavour. <\/p>\n

        It is filled with a homemade spread made from 72% Ecuador Kaoka dark chocolate and roasted hazelnuts, for an intensely chocolatey and slightly crunchy result.<\/p>\n

        Parfaite pour un brunch ou un go\u00fbter en famille ! C\u2019est le genre de recette qui dispara\u00eet plus vite que le temps consacr\u00e9 \u00e0 la pr\u00e9parer ;) <\/p>\n","procedure":"

          \n
        1. Place the yeast at the bottom of the bowl of your food processor or in a mixing bowl. Then weigh the flour, salt, sugar, soya yoghurt and soya milk on top and mix until you obtain a smooth dough. <\/li>\n
        2. Add the margarine and knead for about ten minutes, until the dough is elastic, smooth and comes away easily from the sides of the bowl\/work surface.<\/li>\n
        3. Cover with a tea towel and leave to rise for 1\u00bd to 2 hours, depending on the temperature, until it doubles in size. If possible, place it in your oven at 30\u00b0C to rise. <\/li>\n
        4. Once well kneaded, fold the dough and place it in the refrigerator for at least 3 hours so that it is easy to work with. It is best to leave it overnight so that the dough works without you and becomes even more moist. <\/li>\n
        5. When preparing the brioche, grease and flour a 25 cm cake tin.<\/li>\n
        6. Bake the hazelnuts in an oven at 180\u00b0C for about ten minutes, until they brown and give off a toasted aroma. Leave them to cool before rubbing them to remove the thin skin. Crush them coarsely. <\/li>\n
        7. Melt the margarine and chocolate (in a bain-marie or in the microwave in 30-second bursts, stirring in between). Add the unsweetened cocoa powder and caster sugar. Finally, add the plant-based milk and stir until smooth. <\/li>\n
        8. Flour your work surface and roll out the dough with a rolling pin into a large rectangle measuring approximately 30 x 40 cm.<\/li>\n
        9. Spread the chocolate mixture and sprinkle with roasted hazelnuts. Roll up and chill for half an hour so that the dough is easy to work with and the chocolate sets, allowing you to work neatly. <\/li>\n
        10. Using a large knife, cut the dough roll in half. Twist them and place them in the mould. <\/li>\n
        11. Leave to rise for about an hour, so that the dough increases in volume. Bake in an oven at 175\u00b0C for 30 to 35 minutes. <\/li>\n
        12. While baking, bring the sugar and water to the boil to make the syrup. When the brioche is cooked, brush the syrup over the surface of the brioche before returning it to the oven for 2 minutes. <\/li>\n
        13. Remove from the oven, carefully turn the brioche out onto a wire rack and leave to cool before cutting.<\/li>\n<\/ol>\n","tips":"

          This recipe requires 2 hours of rising time. Remember to start a little in advance! <\/p>\n","author":[{"ID":49356,"post_author":"1","post_date":"2026-03-30 00:37:28","post_date_gmt":"2026-03-30 00:37:28","post_content":"","post_title":"D\u00e9liacious","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"deliacious","to_ping":"","pinged":"","post_modified":"2026-03-30 00:37:28","post_modified_gmt":"2026-03-30 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