- 300 grams chocolate, mixture of white milk and dark chocolate
- 500 grams Bakers Flour or Bread Flour
- 15 grams sugar raw
- 10 grams salt
- 1 sachet dried yeast
- 300 grams water, luke warm
- 40 grams cocoa
- 20 grams olive oil
- 70 grams chocolate
- 120 grams TM butter, softened
- 30 grams TM icing sugar
- 1 teaspoon vanilla paste (or extract)
1h 0minPreparation 30minBaking/Cooking
Recipe is created for
This recipe is a bit fiddly but well worth it.
Cut the 300g of chocolate into smallish bits, (e.g.the rollos into quarters) and put into a container into the fridge.
Meanwhile preheat your oven to 180 degrees celcius for fan forced or 200 for gas or electric
Place the water, yeast, salt, sugar, flour, cocoa and oil in the TM bowl and mix for 10 secs on speed 7 to combine, scrape down the sides for any residue and put the machine into closed lid position and knead for 2.5 minutes.
Once your bread is doubled in size, brush the top wiith a little water and sprinkle either rapdura or raw sugar on top. Put into the preheated oven and cook for 25 to 30 minutes.
When cooked, allow to cool completely on a wire rack, before slicing
Break the chocolate into smaller pieces and melt in the TM bowl for 2 min at 60 degrees on sp1
Add the softened butter, icing sugar and vanilla and combine for 6 - 10 secs on sp 4
Put the finished butter into a ramekin or butter mould and place into the fridge to set.
Chocolate Bread Most Wicked
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.