If you’re looking to try something unique and comforting, Chocolate Chili Bread is the perfect recipe to blend rich cocoa with a hint of heat. This recipe offers a fusion of two beloved ingredients: the deep flavors of chocolate and the zesty warmth of chili. It’s a hearty, slightly spicy, and incredibly satisfying bread that will quickly become your new favorite. Whether served alongside a savory soup or enjoyed as a gourmet sandwich, this bread has something special to offer.
What is Chocolate Chili Bread?
Chocolate Chili Bread is a delightful twist on the classic bread recipe, featuring cocoa powder and chili powder as key ingredients. The cocoa provides a subtle richness and depth of flavor, while the chili adds a surprising heat that kicks up the flavor profile. Together, these ingredients create a balanced, bold, and comforting bread that is perfect for a variety of occasions. Whether you pair it with sweet butter or dip it into a hearty soup, it’s sure to surprise and delight your taste buds.
Origin of Chocolate Chili Bread
While there isn’t a well-documented origin story for Chocolate Chili Bread, it embodies the fusion of two globally adored culinary elements. Chocolate and chili have been paired for centuries in various cultures. From the Aztecs, who believed that the pairing of chocolate and chili could create an exhilarating experience, to modern-day chefs who have embraced the bold combination in dishes like mole sauce, the duo continues to inspire chefs worldwide. The marriage of cocoa and chili in this bread brings an unexpected twist to the traditional bread-baking process, offering a touch of sweetness and heat in every bite.
Ingredients (Makes: 1 loaf, 8–10 slices)
Dry Ingredients:
- 3 cups (375 g) bread flour (or all-purpose)
- ⅓ cup (30 g) unsweetened cocoa powder
- ¼ cup (50 g) brown sugar
- 2 ¼ tsp (1 packet) active dry yeast
- 1 tsp ground cinnamon
- ½–1 tsp chili powder (adjust to taste; use ancho or cayenne for heat)
- 1 tsp salt
Wet Ingredients:
- 1 ¼ cups (300 ml) warm water (110°F / 45°C)
- 3 tbsp olive oil (or melted butter)
- 1 tsp vanilla extract
Optional Mix-Ins:
- ½ cup dark chocolate chunks or chips
- ¼ cup chopped toasted nuts (almonds, pecans, hazelnuts)
Step-by-Step Directions and Preparation Method
1. Activate the Yeast
Begin by preparing the yeast. In a small bowl, combine the warm water and brown sugar. Sprinkle the yeast over the top and stir lightly. Allow the mixture to sit for about 5–10 minutes until it becomes foamy and activates. This ensures that your yeast is active and ready to help the dough rise.
2. Make the Dough
In a large mixing bowl, whisk together the flour, cocoa powder, chili powder, cinnamon, and salt. Add the activated yeast mixture, olive oil, and vanilla extract to the dry ingredients. Stir everything together until a shaggy dough forms. Once mixed, turn the dough out onto a lightly floured surface. Knead the dough for about 8–10 minutes until it is smooth and elastic. If you’re using a mixer with a dough hook, knead it on medium speed for the same amount of time.
If you’re adding chocolate chunks and toasted nuts, incorporate them towards the end of the kneading process, ensuring they are evenly distributed throughout the dough.
3. First Rise
Place your dough in a lightly oiled bowl, covering it with a clean towel or plastic wrap. Allow the dough to rise for 1–1.5 hours until it has doubled in size. This step is essential as it allows the yeast to work, creating a light, airy texture for the bread.
4. Shape and Second Rise
Once the dough has risen, punch it down gently to release any trapped air. Shape the dough into a round loaf or shape it to fit a loaf pan. If you prefer a rustic round loaf, simply place the shaped dough onto a parchment-lined baking sheet. Alternatively, you can place it into a loaf tin. Cover it again with a towel and allow it to rise for an additional 30–45 minutes.
5. Bake
Preheat your oven to 375°F (190°C). When the dough has finished its second rise, it’s time to bake! Place the loaf into the preheated oven and bake for 30–35 minutes. To check if it’s done, tap the bottom of the loaf. It should sound hollow when tapped. Once done, remove it from the oven and allow it to cool for at least 20 minutes before slicing.
Variations
While this Chocolate Chili Bread is delightful as is, feel free to get creative by adding or changing some ingredients:
- Chili Heat Level: Adjust the amount of chili powder based on how spicy you want your bread. If you prefer a milder heat, use ancho chili powder, and for more heat, opt for cayenne pepper or chipotle.
- Chocolate Choices: For an even richer experience, try adding white chocolate chips or milk chocolate chunks instead of dark chocolate for a different flavor.
- Herb Twist: For a savory twist, you can add a pinch of oregano or rosemary to the dough to complement the chili and cocoa flavors.
- Add Fruits: Consider adding dried fruits like cherries or raisins for a sweet, tangy contrast to the heat of the chili.
FAQs About Chocolate Chili Bread
1. Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour for bread flour. However, bread flour has a higher protein content, which helps give the bread a chewier texture. If you use all-purpose flour, the bread will still turn out fine, but it may be slightly softer.
2. What kind of chili powder is best for this recipe?
The type of chili powder you use depends on the heat level you prefer. Ancho chili powder provides a mild heat with a slightly smoky flavor, while cayenne pepper offers a much spicier kick. Adjust the amount based on your spice tolerance.
3. Can I make this bread without chocolate chunks?
Yes, while the chocolate chunks add richness and texture, you can skip them if you prefer a simpler version of this bread. The bread will still have the delicious flavor of cocoa and chili.
4. How long does Chocolate Chili Bread stay fresh?
Chocolate Chili Bread will stay fresh for about 2–3 days when stored in an airtight container at room temperature. You can also freeze it for longer storage. Just wrap the bread tightly and place it in the freezer for up to 3 months.
5. Can I use a stand mixer to knead the dough?
Absolutely! A stand mixer with a dough hook attachment will make the kneading process easier. Mix the ingredients until a shaggy dough forms, then knead for about 8–10 minutes on medium speed.
6. Can I make this bread ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it after the first rise. The cold fermentation will slow down the yeast’s activity and develop a richer flavor. Just shape and let the dough rise for the second time before baking.
Conclusion: Chocolate Chili Bread
Chocolate Chili Bread is a unique and comforting recipe that combines the richness of chocolate with the heat of chili, offering a one-of-a-kind flavor experience. Whether you enjoy it with sweet butter and honey, as part of a gourmet grilled cheese sandwich, or alongside a hearty soup, this bread is sure to impress. With simple ingredients and a straightforward process, it’s a perfect recipe to try when you’re craving something both bold and comforting. Enjoy this rich, spicy loaf as a tasty treat or as an accompaniment to your next meal.
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Chocolate Chili Bread: A Bold and Comforting Recipe
- Total Time: 55 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
Chocolate Chili Bread is a delightful twist on the classic bread recipe, featuring cocoa powder and chili powder as key ingredients. The cocoa provides a subtle richness and depth of flavor, while the chili adds a surprising heat that kicks up the flavor profile. Together, these ingredients create a balanced, bold, and comforting bread that is perfect for a variety of occasions. Whether you pair it with sweet butter or dip it into a hearty soup, it’s sure to surprise and delight your taste buds.
Ingredients
Dry Ingredients
3 cups (375 g) bread flour (or all-purpose)
⅓ cup (30 g) unsweetened cocoa powder
¼ cup (50 g) brown sugar
2 ¼ tsp (1 packet) active dry yeast
1 tsp ground cinnamon
½–1 tsp chili powder (adjust to taste; use ancho or cayenne for heat)
1 tsp salt
Wet Ingredients
1 ¼ cups (300 ml) warm water (110°F / 45°C)
3 tbsp olive oil (or melted butter)
1 tsp vanilla extract
Optional Mix-Ins
½ cup dark chocolate chunks or chips
¼ cup chopped toasted nuts (almonds, pecans, hazelnuts)
Instructions
1. Activate the Yeast
In a small bowl, combine warm water and brown sugar.
Sprinkle yeast over top, stir lightly, and let sit for 5–10 minutes until foamy.
2. Make the Dough
In a large mixing bowl, whisk flour, cocoa, chili powder, cinnamon, and salt.
Add yeast mixture, oil, and vanilla. Mix until a shaggy dough forms.
Knead on a floured surface (or in a mixer with dough hook) for 8–10 minutes, until smooth and elastic.
If using, knead in chocolate chunks and nuts at the end.
3. First Rise
Place dough in an oiled bowl, cover, and let rise 1–1.5 hours, until doubled.
4. Shape & Second Rise
Punch dough down and shape into a round or loaf.
Place on a parchment-lined baking sheet (or in a loaf tin).
Cover and rise another 30–45 minutes.
5. Bake
Preheat oven to 375°F (190°C).
Bake 30–35 minutes, until loaf sounds hollow when tapped on the bottom.
Cool at least 20 minutes before slicing.
Notes
A bold fusion of rich cocoa and a hint of chili heat, this bread delivers a perfect balance of sweet and spicy. Enjoy it warm with a touch of butter or alongside coffee for an unexpected twist on classic chocolate loaf.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread / Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: Moderate
Keywords: Spicy Chocolate Bread, Cocoa Chili Bread, Chocolate Chili Loaf
