Preparation

1. Prepare the brioche: In a small bowl mix the honey and hot milk until the honey dissolves. Sprinkle the dry yeast on the honey tincture and mix again. Set aside for 5 minutes until bubbles form.

2. In a mixer bowl with a guitar hook, sift together a glass of flour and a teaspoon of salt. Form a hollow in the center of the mixture and pour the yeast solution into the center of the socket. Sift over the . The remaining cup of flour and cover the yeast solution with it. Place in a warm place for 10-15 minutes, until the yeast begins to rise and the flour cover begins to crack.

3. In a separate bowl dissolve the brown sugar in the hot water. Pour the solution over the yeast surrounded by flour.

4. Using the guitar hook, start mixing the yeast, flour and sugar at low speed. Add the butter, cube by cube, and then the two eggs, one after the other. When the mixture begins to unite into the dough add the chocolate chips.

5. Replace the guitar hook with a kneading hook and process the mixture at medium speed until you get a smooth, sticky dough for about 10 minutes. On a slightly floured surface, continue kneading the dough for about 5 more minutes. Put the dough in a bowl greased with a little butter, cover with a kitchen towel and place in a warm place for an hour, until the dough doubles in volume.

6. After the dough has risen, put it in your hand for about 10 more minutes. On a floured surface, roll out the dough to form a rectangle the size of the mold. Place it in a pan, cover with a kitchen towel and let stand for an hour, until it doubles in volume.

7. Preheat the oven to 180 degrees Celsius. Mix the remaining egg with a teaspoon of water and brush the top of the dough. Place the pan in the oven and bake the brioche until golden brown, about 30 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on.8. After the brioche has cooled a bit, slice it into thick slices, about 1. 16 cm, and put them back in the oven to golden brown, for 3-5 minutes.

8. Prepare the chocolate spread: In a food processor bowl, place all the ingredients except the almonds for garnish and mix until a smooth mixture is obtained — the spread is kept in the refrigerator for up to two weeks.

9. Before serving, spread the hot brioche slices in the chocolate spread, and decorate with almonds.