CHOCOLATE –SWIRLED CHALLAH

Medium-Advanced

1 hr active, 4 ½ hrs total

2 small loaves

Best eaten fresh. Store in airtight bag or foil for up to 5 days

INGREDIENTS

DOUGH

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

1 tsp. Kosher Salt

2 Large eggs

¼ C Canola Oil (plus addition for greasing)

¼ C Honey

CHOCOLATE SWIRL

1 - 68% Olive Oil Sea Salt Bar*

1 tsp. Coconut Oil

EGG WASH

1 egg

NOTES:

PAN SIZE: 2 - Standard Loaf Pans

* We used our 68% Cacao Olive Oil Bar but any of our Bittersweet Chocolate Bars or Drinking Chocolate work for this step.

RECIPE

Challah Dough

• 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.

Chocolate Swirl

• 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.

Egg Wash

• 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.
• Enjoy!

DARK CHOCOLATE GANACHE FROSTED OLIVE OIL CAKE

Easy

1 Hour

Serves 10

INGREDIENTS

OLIVE OIL CAKE

3 large eggs

¾ cup sugar

¾ cup olive oil
(plus addition for greasing)

1 cup cake flour

½ tablespoon baking soda

½ tablespoon salt

Optional: 1 lemon

CHOCOLATE GANACHE FROSTING

7-8 ounces bittersweet chocolate*

1 cup heavy cream

NOTES:

PAN SIZE: 9''

* We used our 81% Cacao Olive Oil Bar but any of our Bittersweet Chocolate Bars or Drinking Chocolate work for this step.

RECIPE

Olive Oil Cake

• Preheat oven to 350°
• Optional: Pictured above is a lemon-flavored Olive Oil Cake. If you’d like to follow along and make the same, now is the time to zest and juice the lemon before moving on.
• Oil the pan with your olive oil of choise and line the bottom with a layer of round parchment paper.
• Don’t forget to oil the parchment paper as well so it’s easy to peel right off the cake when you’re done.
• Beat the egg and sugar together in a large bowl, then drizzle in your olive oil until light and well blended.
• If you’re using a lemon, add in the zest and juice to the egg and sugar mixture.
• In a separate bowl, mix together your dry ingredients- - flour, salt, and baking soda.
• Slowly add your dry ingredients to the wet mixture a little at a time until fully combined.
• If you’re not using lemon, feel free to use whatever flavoring you like at this point.
• Pour the cake batter into the pan you’ve prepared and bake for 25-30 minutes.
• Check with a knife or toothpick – insert into the cake and if it comes out clean, it’s done!.

Chocolate Ganache Frosting

• In a heat safe bowl, break up about four Bittersweet Chocolate Bars of your choice into easy-to melt squares and set it aside. We used our newsest 81% Cacao Olive Oil Bar for this recipe.
• In a saucepan, put your cream on medium heat and bring it to a simmer for 5 minutes
• Pour the cream over the chocolate and fold the mixture until it is smooth.
• When the consistency is just right, glaze on your chocolate ganache. It should be cool enough to spread around but still liquid enough to pour a nice thin layer over the whole cake.
• Use a spatula to spread until the entire cake is covered. Serve as is or chilled.