Panecioccolata

The idea for the variation of Struan came from my assistant baker, Mara Jennings, who told me about French breads made with chocolate. We experimented with other doughs before discovering that Struan and chocolate were an ideal combination. Thus was our version of “Bread and Chocolate,” later renamed “Panecioccolata” by Brother Robert DeLucia, resident Italian- American production manager.