Choco Shell Bread Recipe

Warm liquids and bloom yeast

Warm the milk until it is about 100–110°F (warm to the touch but not hot). Stir in the warm water. In a small bowl combine warm liquid with the instant yeast and 1 teaspoon of the sugar; let stand 5 minutes until foamy. (If your yeast is instant and reliable, you can skip the separate bloom and add directly later.)

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl), combine the flour, remaining sugar, and salt. Whisk briefly to combine.

Combine wet and dry

Add the yeast mixture, softened butter, and the egg to the flour mixture. Mix on low speed until a shaggy dough forms, then increase to medium and knead about 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn dough out onto a lightly floured surface and knead 8–10 minutes, adding a teaspoon of flour at a time if the dough is overly sticky.

First rise

Lightly oil a clean bowl with the 1 tsp vegetable oil, place the dough inside, turn to coat, and cover with plastic wrap or a damp kitchen towel. Let rise in a warm draft-free spot until doubled in size, about 60–75 minutes depending on room temperature.

Shape loaf

Punch down the dough gently to release gas. Turn it onto a lightly floured surface, shape into a smooth loaf (or divide into two smaller loaves/rolls if you prefer). Tuck seams underneath so the top is smooth. Place the shaped loaf into a greased 9x5-inch loaf pan, or onto a parchment-lined baking sheet if making freeform.

Second rise

Cover the pan loosely with plastic wrap or a towel and let the dough rise until puffy and nearly doubled, about 35–45 minutes. Preheat the oven to 350°F (175°C) during the last 15 minutes of proofing.

Prepare chocolate shell mixture

While the loaf is doing the second rise, place the chocolate chips and coconut oil in a heatproof bowl. Microwave in 20–25 second bursts, stirring well between bursts, until the mixture is completely melted and smooth (alternatively, melt using a double boiler). If using, whisk in the cocoa powder and powdered sugar until fully incorporated. The mixture should be glossy and pourable but not too thin. Let cool at room temperature 5–10 minutes so it thickens slightly and will set into a shell when chilled.

Bake the loaf

Bake the risen loaf in the preheated oven for 28–35 minutes, or until the top is deep golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the loaf browns too quickly, tent loosely with foil for the last 8–10 minutes. Remove from oven and immediately transfer the loaf to a wire rack to cool for 10 minutes in the pan, then turn out onto the rack to finish cooling for 20–30 minutes until just warm; you want the bread warm but not hot so the chocolate shell will set properly.

Apply choco shell

Place a piece of parchment or silicone mat under the cooling rack to catch any drips. When the loaf is warm (not hot) to the touch but still pliable, pour the choco shell mixture over the top, starting in the center and letting it flow toward the edges. Use an offset spatula or the back of a spoon to spread an even layer over the top and sides if you want full coverage. For a thinner shell, allow the mixture to flow naturally. The coconut oil in the mixture causes the topping to harden into a crisp shell as it cools.

Set and finish

Let the coated loaf sit at room temperature until the chocolate shell fully sets, about 15–25 minutes. If you want a faster set, place the loaf in the refrigerator for 8–12 minutes, but avoid long refrigeration which can make the bread slightly firmer. If using optional toppings (sprinkles, nuts), press them gently into the shell while it is still wet so they adhere.

Optional filling

If you prefer a filled loaf, before the first rise (after initial knead) or after the first punch-down, roll the dough into a rectangle about 10x14 inches, spread the chocolate spread or pastry cream evenly leaving a 1/2-inch border, then roll tightly into a log and seal the seam. Place seam-side down in the pan and continue with the second rise and baking as directed. The choco shell topping is applied after baking in the same way.

Slice and serve

Use a sharp bread knife to slice the loaf after the shell has set (slicing immediately after refrigerating may cause the shell to crack more than desired). Serve slices at room temperature; warming briefly for 10–12 seconds in the microwave makes the crumb soft while the shell remains crisp. Store leftover bread in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days (note: refrigeration may slightly soften the shell).