THE FULL WILLY!

Yes, The Full Willy! As in Willy’s Wonky Chocolate…its a long story, but after watching the amazing Willy on SBS and being totally charmed by the romance of it all, I happened to visit my sister and found that her husband had gone ahead and ordered some of Willy’s amazing chocolate and whats more, he GAVE me some, bless his cotton socks! They cost a little more than the average chocolate bar (well a lot more actually) and in an effort to honour such a gift (and chocolate perfection) I pondered again and again what I should do with such a precious commodity! I felt like the proverbial kid in a candy factory and couldn’t quite decide between good and gooder…but here we go. A combo of several faves of mine, brioche, almonds and of course, good old Willies Wonky chocolate.

NEED:

1 batch Brioche dough

1 beaten egg for glaze

100g Willys 100% cacao bar (or unsweetened dark chocolate in the absence of excellence!)

150g caster sugar

150g almonds

150g clotted cream

2tsp vanilla essence

1tsp almond essence (optional)

DO:

Line 2 trays with baking paper and set aside. Make brioche as directed and rise overnight. Bring dough to room temperature before using as follows;

Roll dough out to large rectangular shape.

Spread filling on as evenly as possible. Fold half dough lengthways into centre of rectangle. Bring other half in to meet it in center. Fold those ‘pockets’ in on top of one another to make a long layered length of dough.

Cut across into equal widths (see pic) and place onto prepared trays. Brush with egg wash. Place into cold oven (to facilitate another rise) and bake for approximately 20 minutes until golden brown at 200-220C. Cool slightly before eating…though to burn ones tongue on molten chocolate inside fragrant brioche is akin to sadistic pleasure…not that I know about all that stuff!

To make filling;

To make filling place chocolate (in chunks) into Thermomix bowl and mill for 10 seconds on speed 9. Add sugar and almonds and mill a further 20 seconds until the fat is actually starting to be released from the cacao and almonds and the mixture starts to form a rough dough.

Add cream and essences and mix a further 10 seconds on speed 7. Spread this on dough and proceed as directed above.

So Willy, here’s hoping this meets your high standards! Amazing story, amazing chocolate,and now amazing Chocolate Brioche (at least I like to think so…thanks Stu!)