*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The first time I made it I followed the recipe and it seemed like it was missing something. I increased the sugar and added vanilla extract and served it with strawberry cream cheese. It was excellent.
This was delicious! I couldn't stop eating it! I did change it around a little by putting in two tablespoons of molassas. It was perfectly sweet. It's nothing like cake...it's bread so you can't expect it to be oozing with flavour. Definitely a new favourite!
Years back I had a savory chocolate bread in a fancy restaurant in Mexico. I was tickled to find this and with a few tweaks it was pretty close. I added 1/2 teaspoon cinnamon & 1/2 teaspoon mild chili powder. I also reduced the salt to 1 1/2 teaspoons. This was so darned easy and went well with a pot of beef stew. BTW if you are looking for a dessert bread....this is not it..... nor is it supposed to be. Thanks so much for sharing Bowen.
this bread had the texture colour and chocolate flavour that i wanted but could really really use some more sugar. because I have a sweet tooth and love chocolate i'm definitely going to double the amout of sugar next time i make it to suit my own taste buds. great recipe! oh yeah i forgot there was waay too much salt. half it
Though I have yet to make this I love the idea the recipe conveys- a real chocolate flavour. Chocolate is not supposed to be sweet but rather rich. To heighten that appeal switch the sugar with some molassas and honey and add 70-75% dark chocolate (semi-sweet or unsweetened will do fine). If you prefer it sweeter after that mi a bit of cocoa with some honey and cream cheese and use as a spread.
Like the other reviewers I was looking to make this recipe into something it isn't: sweet. I added about a cup more sugar than the recipe called for and the bread still wasn't sweet. It seems like such a good idea--a yeast bread with chocolate baked right in. It works with peanut butter. I guess I'll have to keep trying.
This is similar to the bread served in a few steak house chains and Outback. I made a few small modifications. I used half white whole wheat flour and half AP and replaced the sugar with honey. I may add a bit of Mexican cinnamon and even some cayenne powder the next time I make it. Thanks for sharing.