March 14, 2015 - 12:05pm
Chocolatissimo bread
90% bread flour, 10% organic stoneground wheat flour t-80, 60% water, 40% liquid sourdough, 5% cocoa powder, 9% honey, 2% salt, 0,5% fresh yeast, 20% chocolate drops, and vanilla aroma. About 2h and 30 min of bulk fermentation, stretching and folding three or four times. Shape and poof overnight. Bake at 240C.
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so beautiful!
This one must be special! But what to eat with it? Toasted with cherry preserves? A compound butter spread with orange zest? Almond butter? Oh, the choices... hope there are enough slices to try them all!
Cathy
This bread looks so yummy! Great job on this.
That's what Ann Willan suggests for her chocolate bread. I've made the bread often, but never smeared a slice with cream cheese. I put chunks of bittersweet chocolate in mine.
And a glass of port. Or an espresso.
David
Some options.
a) Enjoy it plain, alone, just with a cup of coffee.
b) With some chunks of duck foie de canard.
c) With a top quality butter, salty if its possible.
d) Manchego cheese, cured cheese, mascarpone, ricotta or Belpaese spread, la vache qui rit portions ...