{"id":44959,"date":"2017-08-20T13:01:28","date_gmt":"2017-08-20T17:01:28","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=44959"},"modified":"2017-08-20T13:01:28","modified_gmt":"2017-08-20T17:01:28","slug":"chocolat-bread%e3%82%b7%e3%83%a7%e3%82%b3%e3%83%a9%e3%83%96%e3%83%ac%e3%83%83%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=44959&lang=en","title":{"rendered":"Chocolat Bread
\u30b7\u30e7\u30b3\u30e9\u30d6\u30ec\u30c3\u30c9"},"content":{"rendered":"

\"\"<\/p>\n

This chocolat bread is messy, decadent, and heavenly delicious.<\/p>\n

I was watching a show called, “The Best thing I Ever Ate” on Food Network, and Berkshire’s Bread &
\nChocolate<\/a> was being featured as part of their “Messy” best thing episode.<\/p>\n

Just looking at the lady eating the bread with her fingers covered with melty chocolate made me almost drool (lol).<\/p>\n

So “make my own chocolat bread” got on my to-do list for the weekend.<\/p>\n

\"\" \"\"<\/p>\n

I wanted to use good quality chocolate for this.<\/p>\n

So I went to the rather higher-end grocery store in our neighborhood and found Madecasse chocolate discs<\/a>.<\/p>\n

What the package said was promising, and it turned out that I was very happy with the purchase.<\/p>\n

Chocolate is the main player here, so you have to use good quality chocolate.<\/p>\n

\"\" \"\"<\/p>\n

I tried to put as much chocolate as possible in the dough.<\/p>\n

\"\"<\/p>\n

And this was what it looked like before going into the oven.<\/p>\n

You can see some chocolate disks are peeking out at some spots.<\/p>\n

(The one in the back is cranberry walnut bread.)<\/p>\n

\"\"<\/p>\n

Very exciting moment.<\/p>\n

\"\"<\/p>\n

Just out of the oven, and looks really good.<\/p>\n

\"\"<\/p>\n

This messiness was exactly what I was hoping for!<\/p>\n

I usually wait to cut my bread until it cools down, but this one, you don’t want to wait too long.<\/p>\n

Slice and taste it when it’s still warm.<\/p>\n

\"\"<\/p>\n

Who can resist this, right?!<\/p>\n

\"\"<\/p>\n

This turned out to be an awesome breakfast bread.<\/p>\n

Who said you can’t have chocolate for breakfast.<\/p>\n

For some reason it seemed very appropriate, especially when served with a cup of black coffee.<\/p>\n

\"\"<\/p>\n

\n

Chocolat Bread<\/strong> – makes 2<\/p>\n

*This is NOT Berkshire’s recipe. Their Bread & Chocolate is sourdough based, and this recipe is NOT.<\/p>\n

about 100 ml lukewarm water
\n1\/2~3\/4 tablespoon kosher salt
\n1\/2 tablespoon dry yeast
\n1 cup all purpose flour
\n1\/2 cup whole wheat flour
\nabout 1~2 cups good quality chocolate disks or chips
\n1 cup boiling water<\/p>\n

1. In a tall container combine water, salt, and yeast. Mix well until the salt and yeast dissolve.
\n2. Add flour. Mix well with a wooden spoon or a hand. The dough should be rather loose.
\n3. Cover and let rise until doubled for about 2 hours.
\n4. Refrigerate the dough overnight; easier to form.
\n5. Divide the dough into two. Roll them flat. Place chocolate chips\/discs. Make flat balls.
\n6. Place a pizza stone in the middle of the oven and a small oven(high temperature)-safe dish on another rack. Preheat the oven to 450F. Wait for 20 minutes.
\n7. Place the dough on the pizza stone. Pour 1 cup boiling water into the small dish; be careful, the water will splash.
\n8. Bake for 25~30 minutes.<\/p>\n<\/div>\n

\"\"<\/p>\n

Have an awesome Sunday everyone!<\/p>\n","protected":false},"excerpt":{"rendered":"

This chocolat bread is messy, decadent, and heavenly delicious. I was watching a show called, “The Best thing I Ever Ate” on Food Network, and Berkshire’s Bread & Chocolate was being featured as part of their “Messy” best thing episode. Just looking at the lady eating the bread with her fingers covered with melty chocolate […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8,28,29],"tags":[],"class_list":["post-44959","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44959","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44959"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44959\/revisions"}],"predecessor-version":[{"id":44982,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44959\/revisions\/44982"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}