So for my final input on "the French Toast Diaries" until I try something new, here is Chocolate French Toast. For those who love chocolate, I can almost hear you smacking your lips, but for those who cringe at the thought, it's not as bad as you think, especially if you follow one of the chocolate baking rules of always using dark chocolate with cocoa solids of over 60% and little added sugar – in that way you get the real chocolate taste and not the milked up version that is so common in shops. 


For making this very interesting breakfast treat, just follow the guidelines from my previous post on "Making Espresso French Toast", but of course you will replace the espresso with 100g of melted dark high cocoa solids chocolate. So in summary,

Melt 100g of dark chocolate (over 60% cocoa solids) in a bowl over boiling water and but into a bowl

Set aside 3 small slices of brioche

Mix one large organic egg in a separate bowl

Put the stove on medium heat and place a knob of butter into a non-stick frying pan, large enough to hold 3 slices of your brioche

Place one slice of the brioche at a time very briefly into the melted chocolate, covering both sides and then place quickly into the egg mixture, making sure that the chocolate bread is covered completely in egg.

After this, place the slices of brioche into the frying pan and fry on both sides for about 2 minutes each, watching carefully as the chocolate mixture is a lot thicker than the espresso we used in the previous post, and so it will burn quicker.


Et voila ! Chocolate French Toast.


As you've used dark chocolate, which is not that sweet, but mind you a lot more healthier than the milk chocolate version, you'll need to top your chocolate French Toast with something natural and sweet, like bananas and maple syrup – I also added a spoon of mascarpone cheese. You can sandwich the slices together and put something inside to make a chocolate french toast sandwich, but up close and "tasty" you can see that the chocolate sipped right through into the bread.


Like the espresso version, the chocolate version has a slightly nutty taste too, but of course 

with a chocolate twist. 

So worth a try and an "impress your friends" recipe. 

If you really want to show off, you can even serve this as a dessert too.