Chocolate chip challahs are everywhere. Where are the chocolate challahs? Seems like a pretty easy step to take. I took the standard recipe and added half a cup of cocoa powder just before adding the flour (cocoa is pareve and unsweetened). I ended up needing a little less flour in the end. The dough smelled awesome, and the final product was delicious. It wasn’t particularly sweet, but it was dark brown in color and had a very chocolaty aroma. Like a fine wine (not that I’m a wine drinker at all), you have to chew the bread and think about it as a chocolate bread to taste the cocoa undertones. It’s quite sophisticated, and not at all what you would expect from a “chocolate challah”. Give it a try!
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