Chocolate French Toast Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Jul. 1, 2009
Cute idea, but probably not something I'd make again. Like other reviewers mentioned, the cocoa powder just didn't want to mix into the egg mixture. I thought about warming the milk then adding it into the egg mixture, but I didn't want scrambled eggs. Perhaps using something like a cocoa mix, like Swiss Miss or Nesquick would have been an easier mix...but that is not what the recipe called for.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Jun. 28, 2009
This is a nice change from regular french toast, but I had to cook mine at more of a medium-low heat to cook it through without burning the cocoa powder. I would not make this all the time, it is more for a breakfast party or holiday breakfast or other occasion, since it is a little rich.
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Cooking Level: Intermediate

Home Town: Glendive, Montana, USA
Living In: Bloomington, Minnesota, USA

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Reviewed: Jun. 28, 2009
Just OK. I like regular french toast much better, and this did not look appealing at all. You will have to whisk the mix very well to add in the cocoa (otherwise it will not blend in). I think next time I will just add a tablespoon or so of cocoa to my regular french toast batter, because it did add a good flavor, but I don't think it should be the main taste.
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Photo by amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA
Reviewed: Jun. 28, 2009
The problem that I had was the cocoa powder would not blend in with the remaining ingredients. The first four slices had a thick coating of cocoa powder on them and they were not edible. The remaining slices did not have enough cocoa powder in the batter so they did not have an enough chocolatey flavor. I used a wire whisk in making the batter. My suggestion would be to blend the ingredients in a blender. I was wondering if chocolate syrup could be substituted for the cocoa powder or if chocolate milk could be substituted. Anyway, I will not be trying this recipe again.
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Cooking Level: Intermediate

Home Town: Hamilton, New Jersey, USA
Living In: Richboro, Pennsylvania, USA

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Reviewed: Jun. 27, 2009
These were really good but very chocolatey. My 3 boys didn't eat it. I used store bought bread and was able to get about 12 or 13 slices. I only soaked each slice for about 10 seconds. They cooked up really nice my electric griddle.
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Cooking Level: Expert

Living In: Hollidaysburg, Pennsylvania, USA

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Reviewed: Jun. 23, 2009
This was very fast and easy to make. My kids loved it. It only took about 10 mins. on a griddle.
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Cooking Level: Intermediate

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Reviewed: Jun. 23, 2009
Even my I-Shirk-Away-From-Anything-Remotely-Sweet-Or-Chocolatey mother ate three slices (yes, an achievement for her)! Pretty good, but nothing exceptional. You couldn't really taste the 'French Toast-ty' thing in it; it was like a lovely chocolate toast. I omitted the baking powder because I was out of it, and it turned out very good. However, I needed to use 13 slices of bread (store-bought). I needed to use A LOT of oil, even with a non-stick pan. HINT: Fry them well till crisp; the texture is like that of a cake-ish bread when they aren't fried really well. I also found they taste better when cooled, not steaming hot from the pan; and this is coming from a person who won't come within a mile's radius of remotely cooled toast, French or otherwise.
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