Chocolate and bread belong together. Take a laminated pain au chocolat, blessed with layers of flaky, butter richness met in the middle and a surprise of bitter chocolate center. Or chocolate spread on a chunk of a baguette. Below are photos of a recent bake of a sourdough chocolate bread, with cocoa and chocolate chips. Tempted to go wild yeast, I did so with great results. Though it's said cocoa can inhibit the rise, I took my chances. The dough took off and I retarded the dough for two days till I had time to bake, with amazingly delicious results!