I recently asked a friend chef for her favorite chocolate flavor pairing. We must have sounded like a parody of Bubba in Forest Gump talking about shrimp--
Best flavor with chocolate? Well there's, mint and chocolate, lavender and chocolate, peanut butter and chocolate, cherry and chocolate, chili pepper and chocolate, coconut and chocolate, rosemary and chocolate...Also, raspberry and chocolate, almond and chocolate, lemon and chocolate, ginger and chocolate (oh! speaking of! Anabel, those triple ginger cookies are insane!)
For me, a top favorite pairing is the holiday classic, orange and chocolate. And boy did those flavors work well in this breakfast bread! Threw in some cranberries and cardamon for extra winter zest.
ps. On the topic of chocolate, I'm seriously thinking about attending our 10 year college reunion for the opportunity to check out this cafe.
Orange Cranberry Chocolate Bread
(makes 2 loafs)
1 C almond milk (or milk of preference)
Juice of 1 orange (approx 1/2 C)
1/3 C olive oil
1/3 C applesauce
2 Tbsp ground flaxseed
1 Tbsp cornstarch
3/4 C turbinado sugar
1 Tbsp orange zest (zest of one whole orange)
2 tsp vanilla
1 & 1/2 C spelt flour
1 C all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 C semisweet chocolate chips
1/2 C dried cranberries, chopped
1/2 tsp caraway seeds crushed
1/2 tsp cardamon
In large bowl, add milk, orange juice, oil. apple sauce, flaxseed, cornstarch and whisk. Next add, sugar, orange zest and vanilla and again whisk until frothy.
Add in spelt flour, baking powder, baking soda, and salt and mix well. Combine the all purpose flour and mix until smooth. Lastly, stir in the chocolate chips and dried cranberries.
Grease two 8 inch bread pans and transfer mix
Bake at 350 degrees F for approximately 50 minutes