The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Adelphos24's picture


Due to a request on another forum, I figured I'd do a posting on chocolate. As an ingredient, it has a lot of potential, especially when combined with your favorite bread recipes. I've made chocolate madeleines, cakes, cookies, croissants, breads and even pasta, with very little modification to the original recipe. I think a basic understanding of chocolate can go a long way towards using it succesfully in your baking. Here's a bit of a primer to get you started

Mini Oven's picture
Mini Oven

It can be an ingredient too?   amazing....

Paddyscake's picture

Mini, you're too funny!! Actually, I thought it was food of the Gods...

Marni's picture

It one of the basic food groups... there're five, not four now.  Be sure not to miss your daily requirement.