Posts Tagged ‘chocolate’

Week 25: Thin Mint Challah

For some reason, the idea of mint challah is just really unappealing to me.  Even now, after having made it and enjoyed it, I cringe when I think about it.

So, why did I do it?  I did it because the whole point of this blog, and this year of experimentation, is to see what sorts of crazy ideas could actually work.  And mint challah turned out to be delicious!

Don’t let the name fool you — although it is girl scout cookie season, unlike thin mint ice cream (a variation on traditional cookies and cream), these challahs don’t have chunks of thin mint cookies in them.  Rather, they are the essence of thin mint cookies — mint and chocolate.

I used the normal challah recipe, added a touch of peppermint extract, a dash of green food coloring, and mixed in some chocolate chips.  At the last minute (7 of the 8 cups of flour already in the mixer), I decided the color wasn’t green enough, so I dripped in a few more drops of green.  Lo and behold (is that the phrase?  seems weird when I look at it) the green didn’t mix in completely!  Instead, it left swirls of green in the otherwise very, very faintly green dough.  It was pretty cool!  Got a new trick up my sleeve for the next time!

When it was done and cooled, I covered it with the usual glaze (powdered sugar and water) with a small amount of peppermint extract, to give that fresh from the dentist minty deliciousness.

Overall, a brilliant dessert challah. Highly recommended.

Week 22: Chocolate Strawberry Challah

chocolate and strawberries challah -- not as good as it sort of looks

Eww… This one was an epic failure.  I don’t even want to talk about it.  bleh. Valentines day is all about chocolate dipped strawberries, right?  So, shouldn’t a challah of chocolate and strawberries be the perfect pre-Valentines Day challah?  You’d think so… right?  Am I really the only one?  I guess there’s  a reason for that. Anyway, it did not turn out well.  I used frozen strawberries rather than fresh, because I didn’t have any fresh ones, and when they defrosted they turned to liquidy mush.  I think, more than anything else, that’s why the challah was a failure.  The strawberries sort of broke down and made the rest of the challah soggy. I made the chocolate challah (cocoa powder added to the normal challah recipe), with some chocolate chips and the strawberries.  That’s how I did it.  And I tell you this purely because if we don’t learn from our mistakes we’re bound to repeat them.  If only the Oscars host-selection committee took as diligent notes as I do…

Week 4: Chocolate Challah

choclate challahChocolate 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!