I have really gotten into baking with sourdough over the past few months, making everything from loaves of bread to sourdough pancakes, donuts, and pretzels. I was just baking for myself, family, and friends and mentioned my new hobby to Marisol, one of the owners of The Chocolate House in Washington, DC. She suggested (more demanded in a friendly way, really) that I try and combine my newfound love of sourdough with my passion for chocolate and make a bar with sourdough bread in it. I thought it was a great idea and got to work.
I made many, many test batches on the road to this bar, trying to get the perfect flavor and texture. Along the way, I tested many different variables:
- toasted vs untoasted (toasted won)
- crust-only vs no-crust vs the whole loaf (the whole loaf!)
- salt vs no salt (just a touch of salt)
- different percentages of everything
It was a long–but delicious–road. 🙂
The resultant bar is made with my award-winning Duarte, Dominican Republic 70% dark chocolate, with just the right amount of homemade, lightly toasted sourdough breadcrumbs that bring a great crunch to the bar, and just a hint of sea salt. I’m really proud of this bar and hope you’ll enjoy it as much as I do!
-Ben Rasmussen, Chocolate Maker