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Parve
Easy
2 Hours, 30 Minutes
Diets 
Who would think that chocolate and challah go well together? Well, they actually do, deliciously! Try it and see for yourself.
Yields 2 loaves
1 cup warm water
4 teaspoons rapid-rise yeast
1 tablespoon sugar
1/3 cup oil
2/3 cup Gefen Honey
2 eggs
2/3 cup Gefen Cocoa Powder
5 cups Glicks High-Gluten Flour
2 teaspoons salt
2/3 cup Glicks Chocolate Chips (optional)
1 egg, beaten, for egg wash
1 teaspoon vanilla extract
1–2 tablespoons hot water
1 and 1/2 cups Gefen Confectioners’ Sugar
1/2 teaspoon oil
Place water, yeast, and sugar in a large mixing bowl; stir to combine and allow to bubble. Add oil, honey, eggs, cocoa, flour, and salt and mix until combined and the dough pulls away from the sides of the bowl. Mix in chocolate chips, if desired.
Place the dough in an oiled bowl. Cover and set aside. Allow to rise until doubled in bulk. Punch down the dough and separate into two parts.
Preheat the oven to 200 degrees Fahrenheit (90 degrees Celsius). Form loaves, braiding challah as desired. Place in greased loaf pans and brush with beaten egg.
Place the loaves in the oven and allow to rise for 35 minutes. Raise the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and bake for 40 minutes.
While the challah is baking, combine all icing ingredients in a mixing bowl and stir until smooth.
Remove challah loaves from the oven and transfer to cooling rack. Once cooled, drizzle with icing.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Peretti.
How Would You
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I assume you make a Bracha Mezonos on it?
I would think Hamotzi as it’s a challah recipe, just with different flavors. But best to ask you LOR about this one