Dessert Chocolate Cob Loaf

Ingredients

1 round loaf of bread I have used a medium sized sourdough from the deli section at Countdown
200 grams Frey milk chocolate chopped roughly
80 grams Frey dark chocolate chopped roughly
600 ml cream
1 teaspoon of white sugar
1 teaspoon of cinnamon
80 grams of butter melted

To serve

Fresh fruit I used kiwifruit & Strawberries
Pretzels
Wafers
Chocolate straws
Marshmallows

Instructions

Preheat the oven to 180 fan bake.
Take your loaf of bread and cut the top off with a serrated knife. Slice top into chunks and put in a medium sliced bowl. With your fingers, remove the inside of the loaf and cut or tear into chunks too. Drizzle half the butter over the bread chunks in the bowl, toss to coat and place on a lined baking tray. Mix the sugar and cinnamon together and sprinkle each piece of bread with a little cinnamon sugar. Place on a lined baking tray
Add the remaining remaining butter to the bowl and mix around then brush on the loaf of bread and place this on the tray too.
Bake for 5-10 minutes until golden.
In a medium sized bowl, place the milk chocolate and dark chocolate. Set aside.
Now to warm the cream over a double boiler. In a medium sized pot bring 2 inches of water to a boil. Place a heatproof bowl over the top, make sure it doesn’t touch the water, place 300 mls (half) of the cream into the bowl. Heat until steam rises off the top but don’t let it boil.
Remove from the heat and pour the hot cream into the chocolate and whisk well until its well combined and all chocolate has melted. Set aside to cool slightly.
Whip the remaining cream into soft peaks. Fold the cream into the chocolate mixture gently.
Spoon the chocolate mix into the cob loaf. Arrange on a board with all your dipping bits and pieces and serve!
Happy cooking xx Jana

Recipe Notes

you may have some chocolate filling leftover, this depends on the size of your loaf of bread. But just use this to refill the chocolate when people are dipping to their hearts content.