chocolate bread – recipesshubb

Chocolate Bread (Thermomix Recipe) – Soft, Rich, and Perfectly Sweet

Chocolate bread is the perfect blend of a tender yeast loaf and rich cocoa flavor. Made easily in the Thermomix, this chocolate bread is soft, slightly sweet, and deeply chocolatey, making it ideal for breakfast, snacks, or dessert. Serve it plain, toasted with butter, or spread with jam or hazelnut spread for an indulgent treat.

Thanks to the Thermomix, kneading and mixing are effortless, giving you bakery-quality results at home with minimal work.

Ingredients

250 ml milk
20 g fresh yeast (or 7 g dry yeast)
60 g sugar
30 g unsalted butter
1 egg
30 g unsweetened cocoa powder
500 g bread flour or all-purpose flour
1 teaspoon salt
80 g chocolate chips (optional, but recommended)

Optional additions:

1 teaspoon vanilla extract
Orange zest for extra aroma

Time and Temperature

Preparation Time: 10 minutes
Kneading (Thermomix): 3 minutes
First Rise: 1–1½ hours
Baking Time: 30–35 minutes
Total Time: About 2¼ hours

Oven Temperature

180°C (350°F)

Instructions (Thermomix)

Step 1: Activate the Yeast

Add milk, sugar, butter, and yeast to the Thermomix bowl.
Heat 2 min / 37°C / speed 2.

Step 2: Make the Dough

Add egg, cocoa powder, flour, and salt.
Mix 20 sec / speed 4, then knead 3 min / dough mode.

Add chocolate chips during the last 30 seconds if using.

Step 3: First Rise

Transfer dough to a lightly greased bowl. Cover and let rise in a warm place for 1–1½ hours, or until doubled in size.

Step 4: Shape the Bread

Punch down the dough and shape into a loaf. Place into a greased loaf tin.

Cover and let rise again for 30–40 minutes.

Step 5: Bake

Preheat oven to 180°C (350°F).
Bake for 30–35 minutes, until the bread sounds hollow when tapped.

If the top browns too quickly, cover loosely with foil.

Step 6: Cool

Remove from pan and cool completely on a wire rack before slicing.

Serving Suggestions

Toast and spread with butter or cream cheese
Serve with jam, honey, or hazelnut spread
Use for chocolate French toast
Pair with coffee, tea, or hot chocolate

Storage

Store at room temperature in an airtight container for 2–3 days
Refrigerate for up to 5 days
Freeze sliced bread for up to 2 months

Tips for Perfect Chocolate Bread

Use lukewarm milk, not hot, to protect the yeast
Don’t add too much flour—dough should be soft
Let the bread cool fully before slicing for best texture
Add chocolate chips for extra richness without overpowering the bread

Variations

Chocolate Orange Bread: Add orange zest
Chocolate Nut Bread: Add chopped walnuts or hazelnuts
Marbled Chocolate Bread: Divide dough and mix cocoa into half only
Dairy-Free: Use plant milk and dairy-free butter

Why This Recipe Works

The Thermomix ensures perfectly mixed and kneaded dough every time. Cocoa powder adds deep flavor without dryness, while milk, butter, and egg keep the crumb soft and moist. The result is a balanced chocolate bread that’s rich but not overly sweet.

Conclusion

Chocolate bread made in the Thermomix is a simple yet impressive bake that’s perfect for everyday enjoyment or special treats. Soft, aromatic, and full of chocolate flavor, it’s a recipe you’ll come back to again and again. Whether served plain or dressed up with spreads, this bread is sure to become a household favorite.