28: Toasted chocolate brioche, p137

This isn't a recipe!! Definitely an excuse for a decadent breakfast though... Actually, toasting the brioche in a ridged pan, melting the chocolate inside, did create something greater than the sum of it's parts... I'm used to having brioche warm and soft, but not toasted, and I think it was actually better! I cheated a little - used brioche rolls instead of slices, and chocolate chips as I just realised I used up all the dark chocolate in the chocolate puddings on Friday - they used a LOT of chocolate... Yum...