Chocolate Marble Bread Review
So I saw this somewhere and thought; "That looks amazing!" I imagined it would be like nutella swirled though soft, almost brioche-like bread. Mmmm... An indulgent treat that would impress the Grandkids and wow the instagrammers.
Nu-Uh! It's horrible - more like a cross between instant coffee and cigarette ash swirled through chewable washing-up sponge. (Disclaimer! I have never actually eaten cigarette ash or washing-up sponge and I don't drink coffee...) It somehow manage to taste burnt and have no flavour whatsoever.
Tried it toasted with lots of butter - bleh.
Tried it toasted with lots of butter and honey - bleh.
Couldn't think of a thing to do with it by turning it into something else without it ruining the something else, so threw it in the bin. That's why I am here, as a warning to others. There are so many wonderful tasting, amazing looking breads out there that are easier and less fiddly to make than this, so don't waste your time, effort and money on junk like this!
Conclusion; Chocolate Marble Bread is JUNK bread.
is only fair. ...and any pictures?
Anytime a flavour is diluted with flour it tends to make it bland. Better to smear nutella on a decent slice of bread and hit the tongue full force with hazelnut chocolate than hope a swirled bread with nutella is just as rich in flavour.
Sorry, no pictures - threw it out before I thought to take any...
CHOCOLATE MARBLE BREAD
CHOCOLATE LAYER
50g chocolate
20g butter
20g plain flour
5g corn flour
10g cocoa powder
60g milk
20g sugar
1 large egg white
Melt the chocolate and butter in separate bowls. Set aside.
In a small saucepan, whisk together the flour, cocoa and cornflour, then add the milk, sugar and egg white. Mix until combined and then add the chocolate/butter and mix again.
Over medium low heat, whisk until the mixture begins to thicken, it will take a few minutes to form a thick paste. Remove from heat and leave to temper for 3-4 minutes.
Pour the mix over a sheet of plastic film and place another sheet on top. Stretch out to form a 7 inches (18 cm) square. To achieve a perfect square, follow the steps shown in the video.
Place chocolate on a flat thing in the freezer.
BREAD DOUGH
260g plain flour
20g cornflour
125g) milk
1 large egg
20g butter at room temperature
25g sugar
1 teaspoon yeast
½ teasp salt
Place all ingredients into mixer bowl and mix on low speed for 3-4 minutes.
Mix on medium high for 10 minutes.
Grease a large bowl with butter and place dough inside. Allow to double in size.
Knock dough down and on a lightly floured surface, roll to form a large rectangle approx 36 c 18cm.
Place chocolate sheet in the middle of the dough. The width of the chocolate sheet and the width of the dough should be the same.
Fold the ends of the dough over the chocolate sheet and bring each of them to the centre. Seal the joint of both folds well both in the centre and on the sides. The dough must be completely sealed on each side to cover the chocolate layer.
Roll the dough fold in half, then roll and fold another three times ensuring dough does not get too sticky. Cover with film and refrigerate for 30 minutes.
Make the last stretch before shaping the bread.
Sprinkle the work surface lightly with flour and stretch the dough to approx 25 x 20cm.
Make three longitudinal cuts leaving it uncut at one end to braid the dough. Once braided, tuck under the ends and place into a well greased baking pan.
Cover and allow to rise until almost it triples in size.
Preheat oven to 180ºC Fan forced
Bake for 35 minutes, protecting the top with foil if it gets too brown.
Excellent in every aspect.
Wow, nice!
You know, it comes to my attention that your visits to the bread club have been few and far apart. We need more Yippee bread during these troubled times! If I ever get off this baguette merry-go-round, I want to make that chocolate babka! Thanks for the recipe!
Taking care of my garden and worms.I hope you will enjoy Chef Michaud's recipe.