Cocoa and chocolate bread

Created by

  • Axel Sachem - Callebaut® Chocolate Ambassador Belgium
level 1

Here's a recipe that will please everyone who loves baking. With this recipe, your dark chocolate bread should have an intense chocolate flavour, a crunchy crust and perfectly mellow crumb inside. The chocolate chips give it a lovely snap and nice chocolate bite. Great for breakfast and afternoon delights. And do you know what's best about this recipe? That heavenly scent of baked chocolate that fills the entire kitchen.

Recipe components

Used Callebaut products

Cocoa and chocolate bread

IngredientsPreparation
  • 500g
    water
  • 3
    whole egg(s)
  • 40g
    yeast
  • 100g
    sugar
  • 125g
    Cocoa powder
  • 500g
    white flour
  • 500g
    whole wheat flour
  • 15g
    salt
  • 100g
    butter

Mix in the spiral kneader (without the butter and the Chocolate Chunks):
1. 3 min. at speed 1.
2. Add the butter.
3. 6 min. at speed 2.
Leave to rise for 1/2 hour.

  • 500g
    Dark chunks

Add the chocolate chunks. Fold in and divide in pieces of 400 g. Boll up the dough and put in wooden baking trays covered with baking paper. Leave to rise for 1 hour.

Brush the top with beaten egg and make a cut in the top. Bake for 25 min. at 190-200°C.