Hello,
I first tasted Pan de Cioccolate, an amazing bread!, when it was served to students at SFBI's weekend Baguette workshop last October. I was so happy to see that bread again, when attending my recent class there :^)
The formula for this bread is in Advanced Bread and Pastry, so today I gave it a go.
My husband loves it too, and upon tasting it, requested that I bake it for his birthday and stick a candle in it! :^)

By way of explanation, my girlfriend had kindly given me a little chocolate knick-knack...I was looking at it and was inspired by the little "chocolates"...hence the scoring and flour patterns on these loaves:
 

Some close-ups:
                                                        

I used some Guittard 62% semi-sweet chocolate for this, with no regrets!
This formula mixes up into a gorgeous, supple dough:


And just a couple of more photos, one taken just before baking, and a crumb shot:
 

Happy baking everyone!
from breadsong