Adding water to chocolate is known to cause a large increase in the concentration of Strecker aldehydes, which are key aroma compounds in cocoa. 3-Oxazolines may be precursors responsible for this; ...

What would make brioche dough even better? Gooey, melted, sticky, delicious…Nutella. Make this melt-in-your mouth chocolate babka using a brioche dough filled with Nutella and this decadent dessert ...