December 22, 2021, 9:59 am | Read time: 3 minutes
Chocolate bread is a true classic during the holiday season! In many households, it is a must-have for the festivities. What you need and how the baking recipe succeeds is revealed in this episode of our “myHOMEBOOK Bakery.”
Chocolate bread–just the mention of it might make some mouths water. You can make this chocolatey delight yourself, of course, with the right ingredients and instructions. Hobby baker and blogger Mara from Mara’s Wonderland shares the recipe in the video–straight from the myHOMEBOOK kitchen. Enjoy baking!
Baking Chocolate Bread–What Ingredients Do You Need?
Chocolate bread is not just made of chocolate. Mara uses healthier spelt whole grain flour for this recipe–but regular wheat flour works just as well. Additionally, coconut blossom sugar gives the dough a wonderful caramel note. These are the ingredients needed for chocolate bread:
- 100 g spelt whole grain flour
- 250 g ground hazelnuts
- 1 tsp baking powder
- 1.5 tsp gingerbread spice
- 1 tsp cinnamon
- 0.5 tsp cardamom
- 250 g dark chocolate
- 250 g butter
- 90 g coconut blossom sugar
- 90 g sugar
- 6 eggs
- 350 g dark chocolate couverture (for the glaze)
- 100 g nuts, roasted and chopped (for the topping)
Otherwise, you only need a mixing bowl and an oven. A kitchen machine is helpful but not absolutely necessary–a hand mixer will do. Once you have the ingredients together, you can get started. Important: Take the butter out of the fridge earlier so it’s not hard anymore. There’s a trick to speed this up, by the way.
Baking Chocolate Bread–The Recipe
First, put all the dry ingredients into the mixing bowl and mix them. Then, continue with the kitchen machine. Beat the butter until it’s soft and creamy. Once that’s done, gradually add the sugar. Once the ingredients are well combined, it’s time for the eggs. Mara recommends adding them one at a time to the mixture and stirring for about 30 seconds before adding the next egg. Repeat this process with all six eggs. This is important to ensure the dough becomes nice and fluffy.
Next, add the mixture of dry ingredients and mix them. Now, only the grated dark chocolate is missing. Once the dough is well mixed, spread it evenly on a baking sheet lined with parchment paper. Now the chocolate bread can go into the oven–for 20 minutes at 180 degrees Celsius top and bottom heat.
Meanwhile, you can use the time to prepare the topping. Melt the dark chocolate couverture in a water bath until it’s melted. Also, chop the nuts finely. When the bread comes out of the oven, spread it with the liquid chocolate and sprinkle the nuts on top. Let it cool down–and it’s ready!