For the chocolate week, I wanted to make something savoury with chocolate.
Sadly, most of the dishes I found that use chocolate as savoury weren’t vegetarian, so I thought of bread.
This chilli and chocolate bread can be used as savoury or sweet.
I chopped my chocolate so fine that you don’t get big chunks of it that are really sweet. I also used very dark chocolate.
This bread is not too hot at all, it makes the chilli stand out but doesn’t overpower the whole thing.
For a big loaf, you’ll need:
– 500g of strong flour
– 10g of salt
– 12g of dried yeast
– a splash of olive oil
– 340ml of water
– 1 tsp of flaked dried chilli
– 2 tbsp of very finely chopped chocolate
Put the flour, salt, chillies and yeast into a bowl and mix well.
Add the oil and water and knead for about 10min until smooth and elastic.
Add the chocolate and knead for another 2min.
Put the dough in a floured bowl, cover it with cling film and leave it to raise for an hour.
Put the raised dough on your work top and knead it for a minute to knock the air out.
Shape your bread as desired; I usually make mine plaited.
Put the bread on a baking sheet, cover it with a tea towel and leave for an other hour.
Preheat the oven to 200°C, egg-wash the bread if you want and cook it for 25min or until golden brown.
Eat toasted with butter, jam, cheese or just as it is.