I talk about cooking a lot more than I actually do anything about it, and like Betsy Ray, I am able to make a company dinner and little else. However, I own an new and as yet unused silicone loaf pan waiting to be filled, and I now realize chocolate bread is clearly the right choice for this project. Just read this description from NPR and drool...
If you like your chocolate gooey and compliant, you could pop a slice in the toaster. If you like your chocolate firm, dark and potent, you could eat it as it was. Either way, the bread was mouth-filling, faintly decadent and addictive in both the short and long term.
Either way? For a second, I thought I had to choose!
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