The chocolate challah was good… I guess. It was sophisticated. It was grown-up. It wasn’t what you’d hope for when you hear “chocolate challah”. I was thinking it would be like chocolate-chocolate chip ice cream. It was more like a wine that’s described as fruity and sweet, but it turns out that to your unsophisticated palette, it tastes just like every other dry white wine. So this was round two for the chocolate challah. This time, in addition to the cocoa that I mentioned in week 4, I chopped up half a cup of chocolate chips (pareve) with a knife and added them in with the first cup of flour. I then added another half cup of whole chocolate chips in with the rest of the flour, figuring it would make for a dough speckled with delicious melting chocolate. The loaves were made and baked, and I excitedly cut into the first sample, and nothing. No chocolate speckles. No ewie-goowie. It was exactly the same as the first time, but I guess with a few hundred extra calories mixed into the batch. It was still good… I guess. Still sophisticated in its not-too-sweet cocoa undertones. But still not what I’m looking for. I’ll get there, and I’ll know I’m there when I can bake them for people without the “Ok, but I have to warn you that it’s not sweet or particularly chocolaty” warning. So, it’s back to the drawing board on that one.
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