70% Bittersweet Chunks

70% Bittersweet Chunks
6 oz. bag
$6.50
Qty.

10-Pack (10 x 6 oz. bag)
$57.20
$5.72 per bag - SAVE $7.80!
Qty.

Not chips, but chunks. It's perfect for cakes and cookies. The 70% Cacao Bittersweet Chocolate has upfront notes of raspberry and cherry, melting smoothly into rounder cinnamon and date flavors. The convenient form is ideal for baking and cooking – easy to measure, easy to mix, and easy to melt.

  • Certified kosher
  • Gluten free
  • Convenient chunk format

Balthazar Chocolate Bread

Makes 2 loaves

From the renowned New York restaurant, Balthazar, this feather-light yet rich loaf is laced with chunks of bittersweet chocolate that remain decadently gooey while the loaf is still fresh, or if you toast a slice.

Ingredients

For the Starter

  • 1/4 teaspoon active dry yeast
  • 1 cup warm water
  • 1 cup + 3 tablespoons all purpose flour

For the Dough

  • 2-1/2 cups bread flour
  • 1/4 cup SCHARFFEN BERGER Cocoa Powder
  • 1/3 cup plus 2 tbs. granulated sugar
  • 2 tsp. active dry yeast
  • 1/4 cup bread starter
  • 1-1/4 tsp. salt
  • 2 tbs. unsalted butter room temperature
  • 3 oz. SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate Chunks, or cut into 1/4 -inch pieces
  • Vegetable oil for bowl
  • 1 large egg yolk lightly beaten
  • 1 tbs. heavy cream
  • 2 tbs. turbinado sugar

Preparation

To Make the Starter

In a medium bowl, dissolve yeast in 1 cup warm water. Stir in flour until completely incorporated. Cover; proof at room temperature 4 to 6 hours. Store in a plastic container, refrigerated, with plastic wrap covering but not touching the starter. Once a week, stir 1/4 cup flour to feed starter.

To Make the Bread

In the bowl of a heavy-duty electric mixer fitted with the dough hook, combine bread, flour, cocoa powder, 1/3 cup sugar, 1 cup water, yeast, and bread starter. Combine on low speed for 5 minutes. Let stand 15 minutes.

Add salt and butter, and mix on medium speed until the dough develops a sheen, about 10 minutes. Add the chocolate. Continue mixing on medium speed until completely combined, 2 to 3 minutes. Lightly oil a large bowl; place dough in bowl; cover with plastic wrap. Allow dough to rise until doubled in size, about 3 hours.

Turn out dough and fold into thirds, and cover with plastic wrap. Let the dough rest 30 minutes.

Butter the loaf pans and coat them with remaining 2 tablespoons granulated sugar. Divide dough in half; divide each half into four equal portions. Roll each piece of dough on a clean work surface in a circular motion, forming a tight ball. Place four pieces of dough, smooth sides up, in each loaf pan. Cover pans tightly with plastic wrap. Allow the dough to rise until doubled in size, about 2 hours.

Position oven rack in center of oven; heat to 375 degrees. In a bowl, combine egg yolk and cream. Lightly brush risen loaves with egg wash and sprinkle with turbinado sugar. Reduce oven to 350 degrees. Bake until loaves have a slightly hollow sound when you tap tops with your finger, 40-45 minutes; turn out loaves. Return loaves to wire rack; let cool completely. Wrap tightly in plastic and store up to 3 days or freeze up to 1 month.

  • The next time you make chocolate chip cookies, skip the chips and add these bittersweet chocolate chunks instead.
  • Melt these gourmet chocolate chunks and drizzle over cookies, brownies and other desserts.
  • Distinguish your next celebration with a decadent chocolate fountain. Rent or buy the chocolate fountain, then fill it with melted Scharffen Berger chocolate.

A distinctive taste experience