Yes, you really can bake a chocolate-based bread. And yes, it’s as good (or better) than you can imagine. It’s a chocolate lover’s fantasy come true! We flavor the dough with cocoa and melted bean-to-bar 68% Nicuarguan bittersweet dark chocolate from our artisan friends at French Broad Chocolate in Asheville, North Carolina, and then stud each loaf with chunks of Belgian Callebaut semi-sweet dark chocolate and Michigan dried cherries. A few minutes in the oven and the chocolate chunks begin melting and the aroma of cocoa fills the air. Spread it with just a hint of sweet butter, or set a scoop of vanilla ice cream on top of a warm slice. You’ll be sitting in front of a deliciously decadent dessert.