Using Chocolate and Cocoa in Your Bread Machine

Many chocolate bread recipes call for different types of chocolate. Here is information about the different types of chocolate used in bread making.

Chocolate chips

Also called chocolate morsels, either milk chocolate or semi-sweet can be used. If chocolate chips are added at the beginning of the cycle, they will melt and color all of the dough. If added later (as when nuts and dried fruits are added), they will cause more of a marbled appearance in the dough.

Semi-sweet chocolate

Sometimes called bittersweet chocolate, semi-sweet chocolate has more cocoa butter and sugar in it than sweet chocolate does. It is used in melted form in most bread recipes. Be sure to allow melted chocolate to cool to room temperature before adding it to the bread machine. One square of chocolate is equivalent to one ounce of chocolate.

Unsweetened chocolate

This is simply chocolate without sugar or flavoring added, so the flavor is quite bitter. Buy unsweetened chocolate in one ounce squares, or you can purchase the melted product that comes in handy individual packets.

Unsweetened cocoa powder

Cocoa powder is created by pressing most of the fat out of pure chocolate. Do not substitute a presweetened cocoa powder or an instant cocoa mix for unsweetened cocoa powder. To measure it, just scoop it out of the container and place in either a dry measuring cup or liquid measure cup making sure the cocoa is level at the desired amount.

Related Links:

Bread Machine Tips for Success

Bread Machine Cycles

Bread Making Flours & Grains

Bread Making Leavening Agents

How to Test or Proof Yeast -- Testing Yeast for Freshness or to See if it is Active

Sweeteners Used in Bread Making

Fats and Oils in Bread Making

Using Fruits and Vegetables in Bread

Using Nuts and Seeds in Bread

Using Herbs and Spices in Bread

Slicing and Storing Homemade Bread

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