Chocolate Challah

Faigy Grossman Faigy Grossman
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Who would think that chocolate and challah go well together? Well, they actually do, deliciously! Try it and see for yourself.

Yields 2 loaves

2h 30m 10
Easy Pescatarian Vegetarian Parve

Contains: Egg, Gluten, Wheat

Directions

Prepare the Chocolate Challah

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Prepare the Icing

  1. While the challah is baking, combine all icing ingredients in a mixing bowl and stir until smooth.

  2. Remove challah loaves from the oven and transfer to cooling rack. Once cooled, drizzle with icing.

Credits

Tips:
To make your challahs uniform in size, weigh your dough before shaping. Large challahs are generally one and a half pounds (680 grams), medium challahs are 14 ounces (400 grams), and rolls are three and a half to four ounces (100–110 grams).

Description:
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Peretti.

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1 Comment

tzippy mehdi •

I assume you make a Bracha Mezonos on it?

Avigael Levi Kosher.com Team •
Reply to tzippy mehdi

I would think Hamotzi as it's a challah recipe, just with different flavors. But best to ask you LOR about this one