This bread is a serious hot mess. I usually wait for bread to cool down before I slice it, but I just couldn't wait for this one. The recipe called for smaller bread pans than I had so i just had to use regular sized ones, which is why the loaves are pretty large. I might have let them rise a little extra too. Even though there isn't a lot of chocolate on the top half of the bread, because it's super soft, you can just break off pieces and dip them into the gooey chocolate.
I'm not that big into sweets but I was really digging on this bread. I used semi-sweet chocolate but using full sweet chocolate would make this recipe even better. The bread itself is actually super soft and tender and melts in your mouth with the chocolate. This recipe is based off a French one that uses specialized pieces of chocolate in the middle, but I'll have to try and find those next time I make this.
Overall this bread is excellent. The book actually says you could easily just leave the chocolate out of the recipe and it would turn out just fine. I agree 100%. This bread is super tasty even when you don't have any chocolate on it. It's perfect for people like me that aren't super into sweets!
No comments:
Post a Comment