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Chocolate Chili Bread



1 portion(s)

Bread Dough

  • 250g lukewarm water
  • 3 tblsp Evoo
  • 1 1/2 tsp salt
  • 1 1/2 tsp Dried chili
  • 1/2 tsp cinnamon powder
  • 75g dark chocolate
  • 1 Tblsp cocoa powder
  • 350g bakers flour
  • 50g cornflour
  • 2 tsp Rapadura Sugar
  • 2 tsp Yeast

Recipe's preparation

  1. Add Choc and Chili to the TM bowl and chop 10sec/Sp9 then set aside. No need to wash the bowl.


    Add Water, yeast and rapadura sugar to the bowl and warm 1min/37deg/sp1.

    Add all other ingredients including the choc/chili mix, remembering to add salt last.

    Mix 6sec/sp6, then knead for 4 mins.


    Leave in TM bowl untouched to prove for 10 mins.

    Turn onto a Thermomat and knock back flat.

    Roll into a log, then pop into TM Bread tin and pop in oven to prove 30deg for 45 mins, then cook 175deg for 22 mins.


    Take out of tin immediately.

    Serve warm with butter (or Cinnamon butter) or use as toast with butter and/or jam.


Accessories you need

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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.

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Add a comment
  • Extra Virgin Olive Oil

    Submitted by Fordgirl on 5. June 2016 - 13:05.

    Extra Virgin Olive Oil

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  • Just wondering what Evoo is

    Submitted by Kiwichic on 5. June 2016 - 10:05.

    Just wondering what Evoo is

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  • I love the "kick" from the

    Submitted by janetvwilloughby on 5. June 2016 - 00:15.

    I love the "kick" from the chili, it's delicious tmrc_emoticons.)

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