Reviewed: Oct. 19, 2011

This bread was a hit at home and at work. I'm not a big fan of chocolate, so I used carob chips instead. I read previous posts about not tasting the chocolate enough, so I doubled that. Also, to give it a stronger coffee flavor, I used coffee instead of water.

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Reviewer:

Jodi A.

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

Reviewed: Mar. 3, 2011

This bread did not taste at all like I anticipated. The chocolate chips completely blended into the bread and could not be distinctly tasted. But it really is a moist, soft bread. My husband thought at first it was pumpernickel because it was a dark color. The coffee flavor comes through, but is not overpowering. I will make this again, now that I know it's better for toast or even sandwiches, and not the sweet bread I was expecting.

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Reviewer:

Loves2Cook

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Strongsville, Ohio, USA

Reviewed: Dec. 24, 2008

Came out looking pretty. The chocolate chips were pretty much undetectable. It tastes okay but I probably won't make it again. Did taste pretty good when I made it into french bread.

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Reviewer:

Okiemist

Cooking Level: Intermediate

Living In: Norman, Oklahoma, USA

Reviewed: Oct. 28, 2008

I like the subtle coffee flavour in this bread and the chocolate chips weren't over powering. There was just the right amount. It's a nice breakfast bread or an afternoon snack bread paired up with a cup of coffee.

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