Levain Chocolate Boule

Started baking with levain a few weeks back, and it only took a few loaves to get me started on experiments and new flavors - couple that with chocolate cravings hitting with a passion - well, the rest is pretty self explanatory.

I used equal parts of dutch black cocoa and agave to give it just the mildest amount of sweetness. Agave was a completely unresearched hunch to avoid the less sweet/alcoholic flavor I've come up against with long ferments and it seems to have worked. It could be that this problem doesn't actually come up with natural yeast, but I am very inexperienced with it and I'm not yet sure. Mixed in very dark semisweet chocolate chips.

It had an incredibly light, fluffy crumb and a very rich but not overwhelming flavor. Rave reviews from everyone who tried it, which is always an encouragement!