I decided to bake chocolate bread for Valentine's Day. I had never eaten chocolate bread, but I had eaten chocolate croissants, which are heavenly. Maybe next year I'll be ready to make chocolate croissants.
I envisioned chocolate bread as similar to cinnamon bread. Except chocolate, not cinnamon. I read many recipes and came up with this:
I used my roll dough and Nestle's semi-sweet chocolate chips. I made two half-batches. One was 1/4 soft white whole-wheat flour and 3/4 all-purpose flour. The other was 1/4 soft white whole-wheat flour and 3/4 hard white whole-wheat flour. With each, I made three little loaves of chocolate bread and one large loaf of cinnamon bread.
Pictured above: on the left is the 100% whole-wheat bread; on the right is the mostly-white bread.
All testers, ages 17 months to adult, loved both kinds. The adults agreed that there was (gasp!) too much chocolate. In my next attempt, I plan to melt the chocolate and spread it on the dough before rolling it up.
One of the beta testers took the whole-wheat cinnamon bread home.
Further testing of this batch will occur after dinner tonight!