Decadent Double Chocolate Artisan Batard Bread
Chocolate Batard
A rich, artisanal cocoa bread loaded with melty dark chocolate chunks. Perfect for breakfast or dessert toast.
Nutrition (per serving)
There is something truly magical about the aroma of chocolate bread baking in the oven. This Double Chocolate Batard isn't your average sweet loaf; it is a sophisticated, artisanal bread that balances the earthy depth of Dutch-processed cocoa with the sweetness of semi-sweet chocolate chunks. The crust gets wonderfully crisp and rustic, while the interior remains soft and pillowy, making it the ultimate canvas for a smear of salted butter or even a drizzle of raspberry jam.
Shaping a batard can feel a bit intimidating at first, but it is all about building tension in the dough to get that perfect oval shape. This recipe uses a straightforward kneading technique to ensure a beautiful crumb and a professional look that belongs in a boutique bakery window. Whether you are serving this for a decadent Sunday brunch or as an unexpected addition to a savory cheese board, this chocolate-infused loaf is guaranteed to be the star of the show.
Ingredients
- Bread flour:3 cups
- Dutch-processed cocoa powder:1/2 cup
- Warm water (110°F):1 1/4 cups
- Honey:2 tbsp
- Instant yeast:2 1/4 tsp
- Salt:1 1/2 tsp
- Semi-sweet chocolate chunks:3/4 cup
- Egg (for egg wash):1 piece
Instructions
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In a large mixing bowl, whisk together the bread flour, cocoa powder, and salt until well combined.
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In a separate small bowl or measuring cup, stir the honey and instant yeast into the warm water. Let it stand for about 5 minutes until it becomes foamy.
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Pour the yeast mixture into the dry ingredients. Stir with a sturdy spoon until a shaggy dough forms and no dry flour remains.
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Turn the dough out onto a lightly floured surface. Knead the dough by hand for about 10 minutes until it feels smooth, elastic, and slightly tacky.
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Flatten the dough into a rough rectangle. Sprinkle the chocolate chunks over the surface, then fold and knead the dough for another minute to evenly distribute the chocolate.
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Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp kitchen towel and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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Gently deflate the dough. To shape the batard, fold the top third down and the bottom third up like a letter, then roll it tightly into an oval log, pinching the seam shut.
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Place the loaf seam-side down on a parchment-lined baking sheet. Cover loosely and let rise for another 45-60 minutes.
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Preheat your oven to 425°F. Lightly whisk the egg with a teaspoon of water and brush over the loaf. Use a very sharp knife or bread lame to make one long, deep vertical score down the center.
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Bake for 35 to 40 minutes. The loaf should sound hollow when tapped on the bottom. Transfer to a wire rack and let cool completely before slicing.
Tips & Notes
- Use high-quality Dutch-processed cocoa for a darker, more intense chocolate color and a smoother flavor profile.
- Avoid slicing the bread while it is still hot; the steam inside needs time to set the crumb, otherwise the texture may become gummy.
- For an extra-crispy crust, place a shallow pan of water on the bottom rack of the oven during the first 15 minutes of baking to create steam.
