Divine Chocolate, a Fairtrade chocolate company owned by cocoa farmers, are running a competition – all you have to do is make something using Divine chocolate, take a photograph and stick it on social media with the hashtag #MakeSomethingDivine. You have until the 10th of September, and you can win a baking hamper. Here’s my contribution!
The theme is bringing people together, so I decided to make tear ‘n’ share bread – in a heart shape, of course, to represent the Divine logo. I also thought it would be cool to use the 85% Exquisitely Rich dark chocolate, since it recently won a Great Taste Award.
I made this bread twice; one last week for my Husband to share with everyone on his ward (but he’s home now! Yaaaay!) and one that I took into work today. It all seemed to go down pretty well 🙂
- 2 tablespoons coconut oil/vegan spread
- 200ml plant milk (I used soya)
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract (or maybe a pod full of real vanilla seeds, if you’re feeling fancy. I haven’t tried this myself, though).
- 400g wholewheat bread flour
- Cinnamon to taste
- 50g plant syrup (I used agave nectar)
- 1 1/2 teaspoons dried yeast
- 150g (a bar and a half) of Divine 85% Exquisitely Rich dark chocolate
As y’all know, I cheat and use a breadmaker…but I’m sure this will work perfectly well the old-fashioned way, too. For my fellow cheats; load all ingredients except the chocolate into the bread pan in whatever order your breadmaker demands, and set it to make dough.
As the breadmaker does your work for you, eat the remaining half bar of chocolate. Blame it on mice/fairies/burglars/whatever you usually blame for ‘mysteriously’ disappearing food.
Once the dough is ready, you do have to do a *little* work – you need to chop up your chocolate and knead it into the dough by hand. You can also add the chocolate straight into the bread machine if you want, but it will melt and you’ll get chocolate bread rather than chocolate-chip bread. Also, your hands will get covered in melted chocolate (not that that’s necessarily a bad thing…)
I have a heart-shaped silicone cake mold (whaaat? It was on offer! And I’m gay, so I can do this. It’s fine), so I just kinda squidged my dough into that, threw a clean towel over it and left it to prove for about 20 minutes. If you don’t have such a thing, pummel your dough into a heart or just make a round loaf.
After it’s nicely risen, score deep lines in it (as in, right through to the bottom of the dough) so that it will be easy to tear apart when it’s baked. I just did a simple criss-cross diamond thing. Then bake it at Gas Mark 6/200C/400F for 20-25 minutes, and there you go! If you use a cake mold like me, just remember that this is bread not cake, and you need to get it out of the mold and onto a cooling tray asap.
My tip; try it with almond butter. Mmmmmmmmmmmmmmmm.