January 24, 2019 - 6:28am
Marble Challah
Anyone know how to make the "black" part. I've tried cocoa and dark corn syrup but it was just brown. I have a recipe for molasses (blackstrap) but will the favor be too strong? will it actually come out dark? ty!
Share
You want black-black? Squid ink, or food coloring.
I'll try food coloring (Im kosher so no squid)
I've heard of Challah, but it's a first for Marble Challah, and it's supposed to be sweet with a cake like crumb - an enriched sweet dough with eggs, sugar and oil. IMO molasses is the wrong flavour. I'm siding with cocoa (not too sure about dark corn syrup). Marble cake is never really dark with it's alternative name being "brown and white cake".
lol
I make challah vey week. Its not sweet and no crumb, its basically braided bread.
Is an enriched dough. Is there a reason why don't make an enriched challah or you just haven't tried it yet.
I recommend Maggie Glazer's recipe. Split it into two and place the cocoa into one half. Then make 4 strands, two plain and two chocolate, and proceed as normal.
Every bread has a "crumb". A challah crumb is close and not open.
How much cocoa would you suggest?
I'd take a look at some other chocolate bread and take ideas from there.
Now I do know a nice recipe that I've had my eye on. Take a look at this.
In this recipe we have 8.5% cocoa of total flour (with flour being 100%). So for every 100g flour you have 8.5g cocoa. Now you might find you'll need to up the hydration a bit but add it slowly if you think it needs it till the dough feels right.
Did you use dutched cocoa? If not, try it with that.
will try ty
Instant coffee will also add more colour.
Colour can also come from yeast water made with a fruit base. There will be very little flavour from the fruit. That is if any water is in the recipe. I never made yeast milk. Hmmm.
Look into charcoal powder.