Below is a pane al cioccolato (chocolate bread) from a formula I scribbled years ago in school. Recently I tinkered with a straight dough version, adding ale and some primo spiced chocolate chips from Le Boite. But I wasn’t satisfied; the final bread seemed too dense. So I went back to my original formula, adding some Italian multi-cereal flour. Perhaps that was the secret ingredient. Whatever, all was good, cake and bread in a nutshell!