Chocolate bread – Des Chocolatines http://deschocolatines.com/ Fri, 27 May 2022 16:02:52 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://deschocolatines.com/wp-content/uploads/2021/11/des.png Chocolate bread – Des Chocolatines http://deschocolatines.com/ 32 32 3 Ingredient Sweet Chocolate Loaf Recipe From Grandma’s Recipe Box | Bread/Muffins https://deschocolatines.com/3-ingredient-sweet-chocolate-loaf-recipe-from-grandmas-recipe-box-bread-muffins/ Wed, 20 Apr 2022 17:42:29 +0000 https://deschocolatines.com/3-ingredient-sweet-chocolate-loaf-recipe-from-grandmas-recipe-box-bread-muffins/ Some grandmothers love to cook from scratch – and some enjoy easy recipes that you can put in the oven in minutes. This sweet pain au chocolat recipe has just three simple ingredients and goes in the oven in five minutes. Serve this chocolate bread warm with a scoop of ice cream or at […]]]>


Some grandmothers love to cook from scratch – and some enjoy easy recipes that you can put in the oven in minutes. This sweet pain au chocolat recipe has just three simple ingredients and goes in the oven in five minutes.

Serve this chocolate bread warm with a scoop of ice cream or at room temperature with whipped cream. It makes a great dessert or snack.


Type of cuisine: American

Preparation time: 5 minutes
Cooking time: 40 to 45 minutes

Total duration: 45 to 50 minutes

Servings: Makes 1 loaf


Ingredients


Here’s how to do it:

  1. Mix cake mix, yogurt and egg until well blended.
  2. Stir in a few chocolate chips, if using.
  3. Spread batter into a greased 9×5 inch loaf pan. Sprinkle with a few chocolate chips, if desired.
  4. Bake in preheated 350 degree F oven for about 40 to 45 minutes or until a toothpick comes out clean.
  5. Remove the bread from the oven and let cool in the pan for about 5 minutes before removing it.

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Blueberry-White Chocolate Bread Pudding by Mama Steph https://deschocolatines.com/blueberry-white-chocolate-bread-pudding-by-mama-steph/ Fri, 08 Apr 2022 07:00:00 +0000 https://deschocolatines.com/blueberry-white-chocolate-bread-pudding-by-mama-steph/ TYLER, Texas (KLTV) — This bread pudding is wonderful to have on hand for breakfast or brunch with bacon and a cup of coffee, or for an after-dinner dessert. Blueberry-White Chocolate Bread Pudding by Mama Steph 2 cups of milk 1 teaspoon pure vanilla extract 16-ounce baguette, cut into 2-inch pieces (you can use French […]]]>

TYLER, Texas (KLTV) — This bread pudding is wonderful to have on hand for breakfast or brunch with bacon and a cup of coffee, or for an after-dinner dessert.

Blueberry-White Chocolate Bread Pudding by Mama Steph

  • 2 cups of milk
  • 1 teaspoon pure vanilla extract
  • 16-ounce baguette, cut into 2-inch pieces (you can use French bread, etc.)
  • 2 large eggs
  • 1 cup of sugar
  • 1 cup blueberries
  • 2/3 cup white chocolate chunks
  • 1 1/2 teaspoons unsalted butter, softened

Method:

1. Heat the oven to 375°. Butter a 9-inch square glass or ceramic baking dish. In a large bowl, whisk the milk with the vanilla together. 2. Add the bread to the liquid by immersing it. Let stand 5 minutes. 3. In another bowl, whisk eggs and sugar until pale and frothy. Add to egg-dipped bread and stir.

4. Stir in the blueberries.

5. Transfer to prepared baking dish and press chocolate halfway into pudding. Dot the pudding with butter and bake for 45 minutes or until the pudding is golden and crispy.

Let stand 10 minutes before serving.

Today’s recipe is perfect for Easter brunch, a spring dessert or an easy-to-prepare breakfast(East Texas Kitchen/Mama Steph)

Copyright 2022 KLTV. All rights reserved.

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Mos Burger’s elusive pain au chocolat is causing a stir in Japan, but is it really good? https://deschocolatines.com/mos-burgers-elusive-pain-au-chocolat-is-causing-a-stir-in-japan-but-is-it-really-good/ Wed, 16 Mar 2022 07:00:00 +0000 https://deschocolatines.com/mos-burgers-elusive-pain-au-chocolat-is-causing-a-stir-in-japan-but-is-it-really-good/ Fast food pain au chocolat sounds like a dangerous combination. Last year, the Japanese fast food chain Mos Burger surprised us all with the announcement that they were going to expand beyond burgers and fries to bring us plain sliced ​​bread. Unlike other white breads on the market, this one was supposed to be so […]]]>

Fast food pain au chocolat sounds like a dangerous combination.

Last year, the Japanese fast food chain Mos Burger surprised us all with the announcement that they were going to expand beyond burgers and fries to bring us plain sliced ​​bread.

Unlike other white breads on the market, this one was supposed to be so rich that it didn’t need to be eaten with butter, and while it was delicious, it wasn’t easy to get it as is. sold only twice a month by prior reservation.

Despite these obstacles, the bread became a runaway success, and so now Mos Burger has partnered with the world’s largest bakery company, Yamazaki Bakingfor a whole new type of bread — chocolate bread.

▼ This is also available by advance reservation, to be picked up at Mos Burger branches on the second and fourth Fridays of each month.

This rich pain au chocolat, as it’s called, didn’t become available until March 11, so we picked up a pack as soon as it was released. We also ordered a pack of their original white bread so we could compare the two versions side by side.

▼ The pain au chocolat looked and smelled very chocolatey.

When comparing the two varieties against each other, we could see that the chocolate version was slightly less thick than its white counterpart.

▼ This is because white bread is cut into four slices, while chocolate is cut into five.

Tearing the slice, the bread was incredibly soft and moist. So moist, in fact, that our fingers felt damp after touching it, as if the rich, creamy oils inside the bread had seeped through.

The slice actually left an oily mark on the bamboo tray it was sitting on, proving it really doesn’t need any extra butter. So we took Mos Burger’s suggestion to eat it as is, biting into its soft, chewy surface.

The texture was light and airy, with a satisfying chew, and its sweetness was subtle and delicate. It wasn’t a cheap, overly sweet pain au chocolat – it was elegant and modest, distinguishing between sweet and savory with expert finesse.

While the sweetness was restrained, it still had a bold chocolate flavor. It wasn’t overwhelming, however, making it perfectly suited for a decadent hotel-style breakfast at home.

People on Twitter rave about the bread, saying it’s even tastier when reheated or toasted, so we microwaved it to try it hot.

▼ It didn’t look any different, but the outside was nice and crispy.

The crispy exterior added a fantastic contrast to the warm, soft interior, turning it into a snack-like treat with a crunch that reminded us of a chocolate potato chip.

The grilled and ungrilled versions were fantastic, but in the end, we preferred the super chewy texture of the ungrilled slicebest consumed on the day of purchase.

▼ If you really want to treat yourself, you can combine the white and chocolate versions to get the ultimate Mos Burger sandwich.

The pain au chocolat is priced at 600 yen (US$5.09) and will only be on sale for a limited time until June 24. If you want to try it for yourself, be sure to place an order with your local Mos Burger ahead of time, and keep an eye out for their new mascot while you’re there!

Photos: ©SoraNews24
● Want to be up to date with the latest articles from SoraNews24 as soon as they are published? Follow us on Facebook and Twitter!

[ Read in Japanese ]

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Chocolate Bread Recipe – Mother Earth News https://deschocolatines.com/chocolate-bread-recipe-mother-earth-news/ Fri, 18 Feb 2022 08:54:21 +0000 https://deschocolatines.com/chocolate-bread-recipe-mother-earth-news/ Photo by Josh Shaub This pain au chocolat recipe is often made for Valentine’s Day at Orwashers, but would be perfect for any sweet occasion. 2.46 lbs/1.12 kg bread flour 1.25 lbs/567g of water 0.1 lb/45.36 g egg yolks 0.2 lb/90.72 g solid vegetable shortening 0.4 lbs/181.4g sugar 0.01 lb/4.54 g cinnamon 0.05 lbs/22.68g salt […]]]>

Photo by Josh Shaub

This pain au chocolat recipe is often made for Valentine’s Day at Orwashers, but would be perfect for any sweet occasion.

  • 2.46 lbs/1.12 kg bread flour
  • 1.25 lbs/567g of water
  • 0.1 lb/45.36 g egg yolks
  • 0.2 lb/90.72 g solid vegetable shortening
  • 0.4 lbs/181.4g sugar
  • 0.01 lb/4.54 g cinnamon
  • 0.05 lbs/22.68g salt
  • 0.03 lb/13.61 g instant yeast
  • 0.5 lbs/226.8g chocolate chunks (I like to use semi-sweet chocolate, but any will do; it’s really a matter of preference. However, I think chocolate dark high cocoa content is too bitter for this bread.)

  • Mount the stand mixer with a dough hook.
  • Place the flour, water, egg yolks, vegetable shortening, sugar, cinnamon and salt in a mixing bowl.
  • Stir over medium-low heat for 5 minutes.
  • Stir over medium-high heat for 2 minutes.
  • Add the yeast.
  • Stir over medium heat for an additional 6 minutes.
  • Add chocolate pieces.
  • Stir over low heat until the chocolate is combined into the batter.
  • Dough temperature should be between 76 degrees Fahrenheit and 78 degrees F/24 degrees Celsius and 26 degrees C.
  • The dough should be shiny and pull away from the mixing bowl.
  • Do the dough test (see below).
  • Take the dough out of the bowl and transfer it to a lightly oiled airtight container.
  • Let the dough rest on the work surface for about 3 hours. The dough must double in volume.
  • Let the dough roll out of the container onto a lightly floured work surface (a marble or butcher block is ideal).
  • Cut the dough with a scraper into 4 equal squares/rectangles, about 1.25 lbs/567 g each.
  • Shape each into a ball (see below).
  • Leave the dough to rest for 4 hours after shaping.
  • Mark an “X” at the top of the dough. (We like to mark a heart on top of this loaf for Valentine’s Day. Try making a little heart on top of the loaf instead of an “X”.)
  • Preheat the oven to 390 degrees F/200 degrees C.
  • Bake for 33 minutes until lightly browned.
    Discover other handmade artisan bread recipes in Orwashers brings back the neighborhood bakery.


    The window paste test:

    Perform this test to see if the dough has been sufficiently mixed or kneaded.

  • Cut a small amount of dough, about the size of an egg. 2. Hold it between your thumb and first two fingers with both hands. 3. Spread your fingers and thumbs apart, stretching the dough. 4. You should be able to see the translucency in the middle part of the paste, similar to glass. 5. If the batter is not translucent, mix for another two minutes and try again.

    Bowl

    The term boule is French for “ball”. As you might have guessed, a ball is the traditional shape of French bread, aside from the long, narrow baguette, of course. When shaping a ball, the goal is to give the dough enough surface tension so that the shape holds through the baking process rather than flattening out.

  • Take an individual piece of dough and place it on a lightly floured work surface. 2. Starting at the top, pinch and pull a piece of dough from the outside to the middle. Continue this method all the way around the outside of the dough, about five or six times. It is helpful to think of this process as bringing all the points of a star together in the middle. Remember: the goal is to create a surface taut enough to hold its shape while cooking. 3. With the gathering point at the bottom, roll the dough between both hands into a solid spherical shape.

    This excerpt has been reproduced with permission from Orwashers artisanal bread: 100 years of techniques and recipes by Keith Cohen and published by Race Point Publishing, 2014. Buy this book in our shop: Orwashers Artisan Bread.

PRINT RECIPE

Baking is a combination of art and science. Master baker and owner, Keith Cohen shares his expertise in Orwashers Artisan Bread (Race Point Editions, 2014). Filled with step-by-step instructions and behind-the-scenes details of how artisan bakers work, Cohen provides recipes to hone your own baking skills to create the perfect loaf every time. The following snippet for a pain au chocolat recipe is a nice surprise for any sweet occasion.

You can buy this book at SQUEAK shop: Orwashers Artisanal bread.

This recipe is a challah-based bread sprinkled with chocolate chips. We make it around Valentine’s Day at the bakery, but it’s perfect for any sweet occasion! Pain au chocolat makes a decadent breakfast or sweet snack.

Chocolate bread recipe

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Sunny Anderson Double Chocolate Bread Pudding Recipe with Bourbon Whipped Cream https://deschocolatines.com/sunny-anderson-double-chocolate-bread-pudding-recipe-with-bourbon-whipped-cream/ https://deschocolatines.com/sunny-anderson-double-chocolate-bread-pudding-recipe-with-bourbon-whipped-cream/#respond Tue, 12 Oct 2021 07:00:00 +0000 https://deschocolatines.com/sunny-anderson-double-chocolate-bread-pudding-recipe-with-bourbon-whipped-cream/ Chef’s Notes I fell in love with bread pudding when I was in the Air Force reporting on military boxers training for the Olympics in New Orleans. I moved to New Orleans after leaving the military because of the food. I ate it for the first time at the famous Mother’s Restaurant. Theirs contained a […]]]>

Chef’s Notes

I fell in love with bread pudding when I was in the Air Force reporting on military boxers training for the Olympics in New Orleans. I moved to New Orleans after leaving the military because of the food. I ate it for the first time at the famous Mother’s Restaurant. Theirs contained a fruit cocktail, which is the perfect balance with all of the rich goodness of bread. I always try to add fruit to my bread pudding if that makes sense and chocolate really makes so much better.

Exchange option: I like to use croissants and put them in my freezer and cut them to size. I also like to use cinnamon raisin bread as it is perfect for bread pudding.

Preperation

For the bread pudding:

1.

Preheat the oven to 350 F. Prepare the bottom and sides of the baking dish with the butter.

2.

In a large bowl, add the croissants and pieces of bread and the chocolate chips sprinkled on top. Mix gently and pour into the prepared dish, making sure that all the chocolate chips do not settle to the bottom.

3.

In a large bowl, whisk together milk, chocolate syrup, brown sugar, cinnamon, salt, nutmeg and eggs. Pour the chocolate cream over the bread in the baking dish and press the bread into the cream to soak it. Leave to stand for 10 minutes, then press again a little.

For garnish :

In a medium bowl, combine the butter with the flour to coat all sides of the butter. Then add the pecans, brown sugar, salt and cinnamon. Mix everything with your hands so that the butter mixes with all the ingredients. Sprinkle evenly over top of baking dish.

For the Bourbon whipped cream:

In a large bowl, whip the heavy cream until soft peaks form. Add the bourbon and sugar and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.

To cook and serve:

Bake bread pudding, uncovered, until edges are golden brown and center is soft to the touch, 45 to 50 minutes. Let it cool and sit for about 30 minutes, then make pretty squares, or dig right away. Serve with a dollop of Bourbon whipped cream. Can also be served cold.

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Dark chocolate bread pudding with white chocolate mocha sauce https://deschocolatines.com/dark-chocolate-bread-pudding-with-white-chocolate-mocha-sauce/ Wed, 29 Sep 2021 07:00:00 +0000 https://deschocolatines.com/dark-chocolate-bread-pudding-with-white-chocolate-mocha-sauce/ This recipe is very rich and delicious. It is guaranteed to bring your whole family to the table. Yields: For 12 people Difficulty: Easy Total: 2 hours Ingredients (10) 1 3/4 cups heavy cream 1/8 tsp salt 12 ounces dark chocolate chips 2 large eggs, plus 2 yolks 2 cups of milk hot water non-stick […]]]>

This recipe is very rich and delicious. It is guaranteed to bring your whole family to the table.

  • Yields: For 12 people
  • Difficulty: Easy
  • Total: 2 hours

Ingredients (10)

  • 1 3/4 cups heavy cream
  • 1/8 tsp salt
  • 12 ounces dark chocolate chips
  • 2 large eggs, plus 2 yolks
  • 2 cups of milk
  • hot water non-stick cooking spray
  • 2 tablespoons of coffee or espresso
  • 10 ounces of white chocolate chips
  • 1 pound cinnamon swirl bun
  • 3/4 cup sugar

Instructions

  1. In a large bowl, tear the bread into pieces and set aside.
  2. In a large saucepan, combine 1 cup cream, sugar and salt, cook over medium heat until boiling, stirring occasionally. Add the dark chocolate chips and let stand for 5 minutes. Whisk chocolate mixture until smooth. Put aside.
  3. In a large bowl, mix the eggs, yolks and milk until well blended. Whisk dark chocolate mixture into egg mixture until well blended. Pour the chocolate mixture over the bread, then stir the mixture and press down on the bread with the back of the spoon to help the bread absorb the liquid. Let stand 30 to 45 minutes.
  4. Preheat the oven to 325 degrees. Grease an 11×7 baking dish and pour the bread mixture into the pan. Place the baking dish in a 13×9 baking dish. Fill the larger pot with enough hot water to fill the dish 1 inch to the side, bake for 1 hour, remove from oven. Remove the baking dish from the water and let cool on a wire rack.
  5. While pudding cools, heat 3/4 cup cream and coffee until just beginning to boil. Remove from the heat and add the white chocolate chips. Let stand 5 minutes and whisk until smooth.
  6. To serve, cut the bread pudding into pieces and pour the sauce over the top.

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Pumpkin Chocolate Bread Recipe by The Daily Meal Contributors https://deschocolatines.com/pumpkin-chocolate-bread-recipe-by-the-daily-meal-contributors/ https://deschocolatines.com/pumpkin-chocolate-bread-recipe-by-the-daily-meal-contributors/#respond Sun, 12 Sep 2021 07:00:00 +0000 https://deschocolatines.com/pumpkin-chocolate-bread-recipe-by-the-daily-meal-contributors/ Step 1: Preheat oven to 350 F. Butter and flour a 9 x 5 inch non-stick loaf pan. 2nd step: In a mixing bowl, combine 1 3/4 cups unbleached all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 1/2 teaspoon of pie spice pumpkin and 1/2 teaspoon of salt. Mix. Step […]]]>

Step 1: Preheat oven to 350 F. Butter and flour a 9 x 5 inch non-stick loaf pan.

2nd step: In a mixing bowl, combine 1 3/4 cups unbleached all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 1/2 teaspoon of pie spice pumpkin and 1/2 teaspoon of salt. Mix.

Step 3: With an electric mixer, beat 1/2 cup unsalted butter until softened. Add 1 1/4 cups of sugar and continue beating. Add 3 eggs and beat until combined.

Step 4: Add 1 cup canned pumpkin, 1 teaspoon vanilla extract and the flour mixture, beating just until combined.

Step 5: In a double boiler over medium-high heat, melt 4 ounces of semi-sweet or sweet and sour chocolate (cut into pieces). Heat until completely melted, about 5 minutes. (Or melt in a glass bowl in the microwave for about 1 1/2 to 2 minutes, or until completely melted and smooth).

Step 6: Pour half of the dough into the bread pan. Drop half spoonfuls of the chocolate mixture on top of the dough, then swirl the chocolate into the dough with a wooden skewer. Repeat with the rest of the batter and chocolate, making sure to mix the chocolate well into the pumpkin.

Step 7: Bake bread for about 1 hour or until a toothpick comes out clean in the center. Let the bread cool for at least 15 minutes, then turn it over on a wire rack. Serve sliced ​​warm or at room temperature.

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Jennifer Garner’s Pain au Chocolat Recipe is an “Extra Cozy” Winter Breakfast https://deschocolatines.com/jennifer-garners-pain-au-chocolat-recipe-is-an-extra-cozy-winter-breakfast/ Wed, 23 Dec 2020 08:00:00 +0000 https://deschocolatines.com/jennifer-garners-pain-au-chocolat-recipe-is-an-extra-cozy-winter-breakfast/ Jennifer Garner loves to cook for her children. And one of her favorite recipes is Rose Beranbaum’s Chocolate Chip Bread. During a December 2018 episode of her Pretend Cooking Show On IGTV, Garner explained the stages of decadent bread, describing it as an “extra cozy” treat his kids love to have before school during the […]]]>

Jennifer Garner loves to cook for her children. And one of her favorite recipes is Rose Beranbaum’s Chocolate Chip Bread. During a December 2018 episode of her Pretend Cooking Show On IGTV, Garner explained the stages of decadent bread, describing it as an “extra cozy” treat his kids love to have before school during the winter months.

Jennifer Garner | Frazer Harrison / Getty Images

Jennifer Garner’s “Pretend Cooking Show” Explores Famous Chefs’ Recipes

Garner’s self-taught kitchen series on IGTV is a perfect showcase of his original personality. The mom of three shares her favorite recipes in the videos, which often include dishes from her friend Ina Garten.

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Child, it’s good Chocolate bread pudding https://deschocolatines.com/child-its-good-chocolate-bread-pudding/ Thu, 10 May 2018 07:00:00 +0000 https://deschocolatines.com/child-its-good-chocolate-bread-pudding/ Photo: jatrax | iStock | Getty Images If bread pudding is mostly bread, it makes sense that the better your bread, the better the pudding. I usually make my bread pudding with challah, as Luther liked it best. For this book, I decided to mix things up a bit. This recipe uses raisin and cinnamon […]]]>

Photo: jatrax | iStock | Getty Images


If bread pudding is mostly bread, it makes sense that the better your bread, the better the pudding. I usually make my bread pudding with challah, as Luther liked it best. For this book, I decided to mix things up a bit. This recipe uses raisin and cinnamon bread for that touch of spice that I love. The big secret, as with any bread pudding, is to use stale bread; otherwise, it will disintegrate in the custard.

Ingredients

  • 1 liter half and half

  • 1 cup granulated sugar

  • 1 1/2 cups semisweet chocolate chips, divided

  • 8 large eggs

  • 2 teaspoons of vanilla extract

  • A 1 pound sliced ​​raisin and cinnamon bun, stale or baked, cut into 1 inch pieces (see Patti’s Pointers)

  • Softened butter, for the dish

  • Confectionery sugar, for serving

  • Whipped cream or vanilla ice cream, for serving


LaBelle Desserts by Patti LaBelle


instructions

1. Heat half and half and granulated sugar in a medium saucepan over medium heat, stirring often to dissolve the sugar, until simmering. Remove from fire. Add 1 cup of the chocolate chips and let stand until the chips soften, about 3 minutes. Whisk well to melt the chocolate.

2. Beat eggs and vanilla well in a very large bowl. Gradually fold in the hot chocolate mixture. Add bread pieces and let stand, stirring occasionally, until bread has absorbed some of the chocolate mixture, 15 to 20 minutes.

3. Meanwhile, place a rack in the center of the oven and preheat the oven to 325 ° F. Butter a 9-inch by 13-inch baking dish.

4. Distribute the bread mixture evenly in the prepared dish. Sprinkle the remaining 1/2 cups of chocolate chips on top. Place the dish in a larger dish. Pour hot tap water into the larger pot up to about 1/2 inch from the sides of the dish. Place in the oven and bake until the pudding is evenly puffed, about 40 minutes.

5. Remove the dish from the pan and let cool for 10 to 15 minutes. Sift the icing sugar over it. Serve in bowls, topped with whipped cream.

Patti’s pointers: For best results, bread should be firm and dry. If you have soft bread, you have several options. The day before baking, place the fresh slices on a large baking sheet (they can overlap) and let them rest, uncovered, at room temperature, turning the slices occasionally, for at least one night or up to 1 day. Or bake the slices, spread out on two large baking sheets, in a preheated 350 ° F oven until the bread is dry but not toasted, about 15 minutes. Let cool completely before cutting the bread.


Extract from LaBelle Desserts by Patti LaBelle. Copyright © 2017 by Pattonium Inc. Reprinted with permission from Grand Central Life & Style. All rights reserved.

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