I have this impression that it is very French to put slivers of bittersweet chocolate on a slice of fresh bread. Perhaps I spied this at Chocolate and Zucchini and it has seeped into my culinary folds in my brain.
Whether this is a European habit or not, my sampling has informed me that it is a good one.
Having fun with the success of the No-Knead bread procedure, I tossed shards of 70% chocolate into the dough as it was being mixed up.
Baked up, the chocolate carries the sourdough flavor of my bread slice. The chocolate studs are baked a bit dry- however a light toasting and swipe with butter bring them back to a luscious gloss.
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Now that’s the way to make full use of that particular recipe, in my opinion.
in ann arbor, the local deli/bakery/foodie heaven Zingerman’s serves up chocolate cherry bread. its chocolate sourdough bread with chunks of chocolate and dried sour cherries mixed in. also served best toasted and buttered.
Yum- that is a tasty bread. Eugene City Bakery has a chocolate cherry sourdough available as the special on Saturdays. They’re very sneaky in that they often don’t display it out with their loaves, but have it in the back!
?McAuliflower
I want that slice with my morning cup of coffee!
I blame you! You are a bad influence!
I just started my forth loaf of bread? this is the first I’ve experimented with, rosemary and garlic.
oh? and my vanilla beans showed up today. You see what you’ve done to me!
yah! I have my vanilla beans still in their bag. I pick it up and marvel at its heft while plotting what to initiate it on.
?McAuliflower
Oh I already have one bean in a jar of sugar.
And speaking of bad influences? I started a loaf of bread with the chocolate last night.
I don’t know about French, but chocolate on bread is definitely very Dutch. And very delicious. I can’t wait to try your variation!
This is such a gorgeous blog! Positively dreamy pictures too!
