Cocoa Chocolate Bread Recipe

Name: Cocoa Chocolate Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 pieces broken Chocolate (chocolate bar); 1 Sliced almonds; 200 grams Bread (strong) flour; 50 grams Cake flour; 30 grams Cocoa (unsweetened); 25 grams Sugar; 25 grams Butter; 190 ml Milk; 4 grams Salt; 4 grams Dry yeast

Servings: persons

1
Microwave the milk for about 40 seconds.
2
Put the dough materials in a bread maker and make the dough!
3
It'll take care of the first rise for you!
4
Remove the dough and allow the gas to escape.
5
Break off into 10 pieces (1 piece should be about 53 g).
6
Make into round shapes and let sit for 10 to 15 minutes.
7
Add the chocolate and reshape after allowing excess pockets of gas to escape.
8
Let rise a second time for 40 minutes (you can use your microwave's fermentation function).
9
Start preheating your oven to 180C.
10
Use a brush to apply a thin layer of milk and place almond slices on top.
11
Bake in the oven at 180C for about 13 minutes.
12
And they're complete.
13
They make for a nice gift.
14
They go well with milk!
15
Perfect for a kid's snack.
16
Right after baking the chocolate in the middle will be creamy, it's the best.

4581

kcal

Calories

253

Fat

514

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 30 pieces broken Chocolate (chocolate bar), 1 Sliced almonds, 200 grams Bread (strong) flour, 50 grams Cake flour, and more.

Yes, Cocoa Chocolate Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cocoa Chocolate Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions