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 http://jeremyskitchen.wordpress.com/2008/03/01/chocolate/