Reviewed: Mar. 4, 2013

The bread did not come out the way I hoped. It did not rise, nor was it as light and fluffy as I wanted. The flavor however, was good. It had a soft, sweet flavor.

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2 users found this review helpful

Reviewer:

Naomi Gtz

Cooking Level: Expert

Home Town: Geneva, Geneve, Switzerland

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 13, 2012

Just baked this morning - terrific bread! Instead of making into rounds, I divided the dough and put each half into a greased 9x5 loaf pan. Baked as directed and they came out perfectly. Crisp crust, savory rich chocolate flavor. This is NOT a sweet bread.

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1 user found this review helpful

Reviewer:

KayG

Reviewed: Mar. 19, 2012

Years back I had a savory chocolate bread in a fancy restaurant in Mexico. I was tickled to find this and with a few tweaks it was pretty close. I added 1/2 teaspoon cinnamon & 1/2 teaspoon mild chili powder. I also reduced the salt to 1 1/2 teaspoons. This was so darned easy and went well with a pot of beef stew. BTW if you are looking for a dessert bread....this is not it..... nor is it supposed to be. Thanks so much for sharing Bowen.

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5 users found this review helpful

Reviewer:

mauigirl.. Intermediate not a

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

Reviewed: Nov. 22, 2010

The bread is perfect just the way it is! Savory and rich chocolate. It isn' t not a sweet bread. If you want brownies make them!

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13 users found this review helpful

Reviewer:

vokalkord

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Freeport, Illinois, USA

Reviewed: Jun. 27, 2010

This is similar to the bread served in a few steak house chains and Outback. I made a few small modifications. I used half white whole wheat flour and half AP and replaced the sugar with honey. I may add a bit of Mexican cinnamon and even some cayenne powder the next time I make it. Thanks for sharing.

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3 users found this review helpful

Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Jan. 8, 2007

Though I have yet to make this, I love the idea the recipe conveys- a real chocolate flavour. Chocolate is not supposed to be sweet, but rather rich. To heighten that appeal, switch the sugar with some molassas and honey, and add 70-75% dark chocolate (semi-sweet or unsweetened will do fine). If you prefer it sweeter after that, mi a bit of cocoa with some honey and cream cheese, and use as a spread.

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5 users found this review helpful

Reviewer:

SpicyKatt

Cooking Level: Intermediate

Home Town: Centreville, Virginia, USA

Living In: Rockville, Maryland, USA

Reviewed: Mar. 27, 2006

Found this recipe to be very bland. I agree with the other reviewers that something is definately missing.

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1 user found this review helpful

Reviewer:

Brian

Reviewed: Jun. 1, 2005

This was delicious! I couldn't stop eating it! I did change it around a little by putting in two tablespoons of molassas. It was perfectly sweet. It's nothing like cake...it's bread, so you can't expect it to be oozing with flavour. Definitely a new favourite!

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8 users found this review helpful

Reviewer:

adeleda

Reviewed: Dec. 1, 2003

Like the other reviewers, I was looking to make this recipe into something it isn't: sweet. I added about a cup more sugar than the recipe called for, and the bread still wasn't sweet. It seems like such a good idea--a yeast bread with chocolate baked right in. It works with peanut butter. I guess I'll have to keep trying.

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4 users found this review helpful