Best eaten fresh. Store in airtight bag or foil for up to 5 days
Featured in this Recipe: 68% Olive Oil Bar
Challah is a soft, rich, yeasted bread. We’ve made it even more delicious and impressive-looking with a chocolate swirl using our 68% Olive Oil Sea Salt Bar and a whole wheat flour for added health benefits and a bolder flavor. Bring a loaf to your next gathering for a sure crowd-pleaser or enjoy it daily with a cup of tea or coffee. (Psst, it also makes for a mean French Toast)
2 ¼ tsp Active-Dry Yeast (1 Packet)
¾ Cup Warm water
1 tsp Sugar
1 ¼ C Whole Wheat Flour
2 C All-Purpose White Wheat Flour, plus some for dusting
In a medium bowl, stir in the yeast, warm water, and sugar. Set aside until foamy.
In a large bowl, mix in whole wheat flour, white flour, and salt.
Whisk in the canola oil, honey, and eggs into the bowl with the yeast.
Stir the wet ingredients into the flour mixture. Stirring until the dough becomes thick.
Begin forming the dough into a ball, and place on a light floured surface.
Knead the dough until it becomes smooth and not sticky, about 10 minutes. If the dough becomes too sticky, add a handful of flour to the ball and continue kneading. You may have to do this a couple times.
Transfer the kneaded dough to a clean bowl and drizzle with a light layer of olive oil.
Cover the bowl with plastic wrap and leave in a warm or sunny place to rise for 3 hours or until tripled in size.
Near the end of the rising period, fill a small sauce pot with an inch of water and bring to a simmer.
Break up your chocolate bar into small pieces and place in a heat proof bowl. Place the heat proof bowl over the pot of simmer water (This is called the “double boiler” method and prevents the chocolate from burning).
Stir the chocolate until completely smooth then add the coconut oil. When fully combined remove the chocolate from heat and let sit.
Once dough has risen, Preheat oven to 375F.
Line two loaf pans with parchment paper and set aside.
Turn your dough out onto a lightly floured work surface.
Divide the dough into two equal pieces. Set one half aside while working with the first.
Use a rolling pin to roll out the dough to a 9 in. long and ¼-½ in. thick rectangular slab.
With a spoon or spatula, coat the surface of the dough with a thin-layer of chocolate, leaving a ½ in. border on all sides.
Begin rolling the dough, length-wise until you have one, long log.
Cut the log down the length so you have two skinnier pieces. Pick them back together on one end and begin twisting them around each other.
Pinch the dough together again at the end.
Carefully, place the loaf into one of the parchment lined loaves. Repeat this process with the other half of the dough.
In a small bowl, crack and whisk your egg wash egg.
Using a pastry brush, lightly coat each loaf with the egg wash. Avoid pooling of any egg as this will create a bubbly finish on your crust.
Place each loaf on the middle rack of your oven.
Bake for 25-35 minutes or until golden brown. Remove from oven and let cool on a cooling rack.
Featured in this Recipe: 81% Cacao Bittersweet Bar
Try out our fresh Olive Oil Cake recipe for a light and fluffy snack perfect for a Summer picnic. To welcome the newest addition to our line of dairy-free Bittersweet Chocolate Bars, we also frosted this airy cake with a Bittersweet Chocolate Ganache made from our 81% Cacao Olive Oil Bar. We hope you enjoy the soft and smooth texture Olive Oil gives to this cake and to our chocolate.
One of our most amazing and unique chocolates is our Olive Oil and Sea Salt Bar which incorporates a California Extra Virgin Olive Oil into a Dairy-Free Dark Chocolate. It creates amazingly smooth chocolate bar that becomes an instant favorite upon sampling. The light fruitiness of the Olive Oil plays with the bittersweet chocolate and sea salt in a way that's hard to describe. In this recipe, we're going to take this awesome combination and make it even better by spreading it on a vanilla cupcake in the form of a cake frosting/ganache. Note: A stand mixer makes this recipe very easy.
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup buttermilk (room temperature milk is a fine substitute)
OLIVE OIL CHOCOLATE FROSTING INGREDIENTS
6 ounces chocolate
2 ounces olive oil
VANILLA CUPCAKE RECIPE
Preheat oven to 350°F, then line a 12-cup muffin pan with paper backing cups.
Whisk together the flour, baking powder, and salt in a bowl.
Beat the butter and sugar in a stand mixer, fitted with the paddle, on medium speed until light in color. (around 3 minutes)
Beat in the eggs, one at a time, scraping down the bowl as needed.
Beat in the vanilla extract.
Reduce the mixer speed to medium-low.
Beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until combined.
Divide the batter among the muffin cups, filling each three-quarters full.
Bake for approx. 18 to 20 minutes, rotating the pan halfway through. You’ll know it’s done when a toothpick inserted into the middle of a cupcake comes out clean.
Transfer the pan to a rack and let cool for 5 minutes
Then remove the cupcakes individually and place into the rack to cool completely.
OLIVE OIL CHOCOLATE CAKE FROSTING RECIPE
* You can use Poco Dolce's Olive Oil and Sea Salt Chocolate Bar as a substitute for this recipe by slowly melting it down in your microwave in 10-second bursts and spreading it on your cupcakes. *
Carefully melt the chocolate with the olive oil either in a double boiler or in the microwave in short bursts. (Every microwave is different and chocolate can burn. 10-second intervals are usually best.) The goal is to completely melt all of the chocolate and blend it completely with the olive oil.
Once the mixture is blended, set it aside to cool. Depending on the temperature of the room, this will take around 30 minutes
Periodically stir the mixture to keep it blended.
During the cooling process, you can choose what consistency you would like your frosting! If you let cool completely, the mixture will be like a traditional frosting you can spread onto your cupcakes. If you choose to use the frosting sooner, you can pour it onto your cupcakes like a ganache cake frosting.