Chocolate bread

Course:

Dessert

Practical information

Prep time

25 min
Cooking

40 min
Difficulty

Pause

3 h 10
Ready in

4 h 15
Price

Recipe
Comments (0)

In this recipe, dates have been substituted for the figs called for in Chef Jeffroy's original recipe. The skins on the dried figs available to me seemed too tough to chew easily.

Recipe's Ingredients

25 g granulated sugar
10 g dry yeast
300 g flour
30 g cocoa powder
10 g salt
30 g very soft butter
25 g dried prunes
25 g dried dates

25 g dried apricots
25 g golden raisins
25 g pine nuts
25 g walnuts
25 g pistachio meats
110 ml whole milk
80 ml water

Recipe preparation steps
1

Prepare the fruits and nuts (diced 3mm - one eighth inch) and set aside.
2

Place the milk and water in a small sauce pan and gently heat to between 38 to 45°C . Remove from heat. Add sugar and stir to dissolve. Sprinkle yeast over the surface and let stand for 10 minutes.
3

Combine flour, cocoa, and salt in strainer over the bowl of an electric mixer. Sift the dry ingredients into the bowl. Make a well in the center and add the yeast mixture. Using low speed and a dough hook, mix until the dough is combined. Add the butter and mix until blended. Add the fruits and nuts and combine. Increase the speed slightly and knead for 10 minutes.
4

Butter a 10-cm x 23-cm (4" x 9") loaf pan. Form the dough into a long loaf shape and place in loaf pan. Cover pan with plastic wrap. Allow dough to rise until the loaf is full size. [This may take up to 3 hours.)
5

In the meantime, preheat the oven to 200°C .
6

Remove plastic wrap and bake the loaf for 35 minutes.
7

Unmold the bread and cool on a rack.
8

Toast individual slices of the bread slightly before serving.
Ready !