Dairy-Free • Contains Eggs • Contains Gluten
Chocolate challah turns Friday night into a celebration for chocolate lovers. Picture a deeply braided loaf, dark as mahogany, with cocoa running through every strand and pockets of melted chocolate chips in every bite. This is challah for people who believe that Shabbat dessert should start with the bread.
The cocoa-enriched dough is softer and more tender than classic challah, with a faintly bittersweet flavor that balances beautifully against the honey and eggs. When it bakes, your kitchen fills with an aroma that is equal parts bakery and chocolate shop. Children will appear from nowhere. Adults will hover by the oven.
Despite its indulgent appearance, chocolate challah follows all the same halachic requirements as traditional challah. It is pareve, it requires hafrashat challah, and it makes a stunning lechem mishneh for Shabbat. It just happens to also make the world’s best French toast the next morning.
What Makes This Special
- Dutch-process cocoa — creates deep chocolate color and smooth flavor without bitterness.
- Chocolate chips throughout — melty pockets of chocolate in every slice.
- Same challah technique — braided beautifully, just as meaningful for Shabbat.
- Stunning visual impact — dark braids with a glossy egg wash finish.
Kosher Observance & Halachic Notes
Kosher Classification: Pareve
Uses oil and pareve chocolate chips. Fully pareve. Verify chocolate chips have kosher pareve certification.
Hafrashat Challah
This recipe uses approximately 1000 g of flour, which is below the minimum shiur for hafrashat challah. No separation is required. If you combine multiple batches that together exceed 1,200 g of flour, separation would then apply.
Checking Eggs for Blood Spots
Each egg should be cracked individually into a clear glass and inspected before adding to the dough. If a blood spot is found, discard that egg entirely.
Pas Yisroel
When a Jewish person lights the oven or contributes to the baking, this fulfills Pas Yisroel requirements, preferred or required by many communities.
Brachot (Blessings)
- Before eating: HaMotzi Lechem Min Ha’Aretz
- After eating: Birkat HaMazon
Lechem Mishneh
Yields two loaves for Shabbat lechem mishneh.
Ingredients
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Bread flour | 900 g | 6¾ cups | 100% |
| Dutch-process cocoa powder | 80 g | 1 cup | 8.9% |
| Fine sea salt | 16 g | 1 Tbsp | 1.8% |
| Instant yeast | 14 g | 1 Tbsp + 1 tsp | 1.6% |
| Granulated sugar | 120 g | ½ cup + 1 Tbsp | 13.3% |
| Honey | 80 g | ¼ cup | 8.9% |
| Neutral vegetable oil | 120 g | ½ cup | 13.3% |
| Large eggs | 200 g | 4 large | 22.2% |
| Warm water | 280 g | 1 cup + 3 Tbsp | 31.1% |
| Vanilla extract | 10 g | 2 tsp | 1.1% |
| Pareve chocolate chips | 200 g | 1¼ cups | — |
| Total Dough Weight | ~2,020 g | — | — |
Target DDT: 26°C (78°F)
To calculate your water temperature:
Water Temp = (DDT × 3) − Flour Temp − Room Temp
Cocoa absorbs water, so this dough uses slightly more liquid than classic challah.
The water should feel comfortably warm — never exceed 43°C (110°F) or you risk killing the yeast.
Step-by-Step Instructions
Step 1: Mix Dry Ingredients
Whisk flour, cocoa, salt, sugar, and yeast. Sift the cocoa first if lumpy.
Step 2: Mix the Dough
Add eggs, honey, oil, vanilla, and warm water. Mix on low 3 minutes, then medium 10 minutes. The dough will be darker and slightly stickier than regular challah. It should pass the windowpane test — the membrane will be brown but still translucent.
Step 3: Add Chocolate Chips
Fold in chocolate chips on low speed for 30 seconds.
Step 4: Hafrashat Challah
Separate challah with a bracha (see Halachic Notes).
Step 5: First Rise
Cover and rise 1.5–2 hours until doubled.
Step 6: Shape
Divide into 2 portions, each into 3 or 4 strands. Braid into loaves. Place on parchment-lined pans.
Step 7: Second Rise
Proof 45–60 minutes until puffy.
Step 8: Bake
Preheat to 175°C (350°F). Brush with egg wash (the dark dough makes it harder to judge color — use a thermometer). Bake 28–33 minutes until internal temp reaches 88°C (190°F). The crust will look very dark — this is normal. Cool 20 minutes before slicing.
Storage & Make-Ahead
- Room temperature: 2–3 days. The cocoa and oil keep it moist.
- Freezing: Up to 3 months wrapped tightly.
- Day-old: Makes the most incredible chocolate French toast. Dip in a vanilla egg mixture and pan-fry. Life-changing.
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Can’t tell if it’s done (too dark to see) | Normal with cocoa-enriched dough | Use an instant-read thermometer. Pull at 88°C (190°F). Do not rely on color. |
| Chocolate chips sink to the bottom | Added when dough was too warm | Fold chips in gently after the dough has cooled slightly. Chilled chips hold position better. |
| Bitter taste | Used natural cocoa instead of Dutch-process | Dutch-process cocoa is essential. It is less acidic and has a smoother, deeper chocolate flavor. |
| Dough is very sticky | Cocoa absorbs water at different rates | Knead longer before adding flour. The stickiness usually resolves. Add flour only 1 Tbsp at a time if needed. |
Frequently Asked Questions
Can I use natural cocoa instead of Dutch-process?
Dutch-process is strongly recommended. Natural cocoa is more acidic and can interfere with yeast activity, producing a denser loaf with a harsher flavor. If you must substitute, add ½ tsp baking soda to neutralize the acidity.
Can I make this dairy with real chocolate?
Yes. Use dairy chocolate chips or chopped chocolate. This changes the kosher classification to dairy. Some bakers add a tablespoon of melted butter to the dough for extra richness.
Is chocolate challah appropriate for Shabbat?
Absolutely. It meets all halachic requirements for lechem mishneh. The bracha is HaMotzi. The chocolate is a flavor addition, not a change in the bread’s status. Many families use it for special Shabbatot or as a treat for children.
How do I braid dark dough without it looking muddy?
Work with well-floured hands and surface. The dark color actually makes the braid pattern more visible — the twists and folds catch light beautifully against the deep brown.
Ready to Bake?
Bookmark this recipe and make it yours this Shabbat.
Save This Recipe
Try our Chocolate Babka Next →
Tag us @kosherbreadpro on Instagram. We answer every comment.