How to Make Chocolate Toast

Four Methods:Cocoa or hot chocolate toastReal chocolate toastChocolate French toastChocolate peanut butter and banana toast

Chocolate toast can be made in various ways, all depending on the flavors and texture you most like. Sample a few of these suggested ways to make chocolate toast and find your favorite.

Ingredients

Cocoa or hot chocolate toast:

  • 3 heaped tablespoons sugar
  • 1/2 tsp cocoa or hot chocolate drinking powder
  • Butter
  • Toast

Real chocolate toast:

  • 4 large slices crusty bread
  • 6 oz/170g good quality dark chocolate, a minimum of 70 percent cocoa
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon sea salt

Chocolate French toast:

  • 1/2 cup milk or dark chocolate, melted
  • 2 tablespoons good quality cocoa powder
  • 3 eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • Pinch of salt
  • Slices of bread
  • Butter or oil for frying

Chocolate peanut butter and banana toast:

  • Nutella or other chocolate spread
  • Peanut butter
  • Banana
  • Bread slices
  • Shredded coconut (optional)
  • Chocolate chips (optional)

Method 1
Cocoa or hot chocolate toast

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    Mix together the sugar and cocoa ingredients. Change the amount of sugar and/or cocoa powder if you wish.
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    Make the toast. Cook accordingly to how you like it.
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    Butter the toast.
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    Spread the sugar and cocoa mixture over the slices of buttered toast. Yummy chocolate toast, which kids and adults alike will devour quickly.
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    Serve with hot chocolate, cup of cocoa or chocolate tea.

Method 2
Real chocolate toast

This is a typical Spanish way of making real chocolate toast.

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    Preheat the oven to 350ºF (180ºC).
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    Place the crusty bread slices on a baking sheet.
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    Place in the oven to toast. Leave for 4 minutes, then turn over and toast the other side for 4 minutes. Or, heat for as long as it takes to be browned on both sides.
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    Cut the slices in half.
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    Break the chocolate into squares. Place the squares on each bread half. Leave about 1/2 inch (1.2cm) at the edge free of chocolate as it will melt into this area.
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    Put the chocolate covered bread back into the oven. Bake for 1 to 2 minutes or until the chocolate starts melting. It should have a glossy texture.
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    Remove from the oven. Sprinkle a few small drops of olive oil onto each slice and season with a pinch of salt for each slice.
    • If you don't like the thought of oil and salt on the chocolate, skip; however, it does bring out a great flavor, which is why this is a popular method.
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    Serve immediately. Enjoy with a hot chocolate and some fresh berries in a side bowl.

Method 3
Chocolate French toast

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    Pour the milk and cream into a small heavy-based saucepan. Heat over medium heat. Do not boil; this is just enough to warm the liquid constituents.
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    Pour the warmed milk and cream into a blender. Add the melted chocolate, cocoa powder, eggs and salt. Blend for 1/2 a minute to a minute, to combine well.
    • If the eggs cook, sieve out any cooked bits. Try not to have any of the warmed ingredients too hot.
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    Pour the blended chocolate mixture into a dish for dipping in. Add the bread slices and soak for a minute or two.
    • The thicker the slices, the longer the soaking needs to be.
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    Tip butter or oil into the frying pan or skillet. Add the soaked bread slices. Cook for 2 minutes on one side, then flip over and cook the other side. Continue until all slices are cooked.
    • Slices can be kept warm on a plate in the oven.
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    Plate up. Put the bread onto the serving plates, drizzle over with additional melted chocolate and dust with either icing/confectioners sugar or some more cocoa powder.
    • Whipped cream is also a nice extra.
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    Serve immediately. Add some ripe berries that are in season for a delicious extra.

Method 4
Chocolate peanut butter and banana toast

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    Make the toast as usual. While the bread is toasting, slice the banana.
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    Spread each slice with one half peanut butter and one half chocolate spread.
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    Arrange banana slices over the spread on each slice.
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    (Optional) Sprinkle with shredded coconut and/or chocolate chips.
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    Serve immediately.

Tips

  • Use vegetable margarine for a non-dairy version of this. Be sure to check the chocolate powder has no dairy in it either.
  • Chocolate spreads can be purchased ready-made. They will be a lot creamier and not based on the cinnamon toast variant outlined by this article.
  • Another homemade variant is to simply spread on melted dark or quality milk chocolate. Melt over a double boiler and spread while warm. Allow to cool a little before serving.

Things You'll Need

  • Small bowl
  • Knife
  • Cup for tea or cocoa

Article Info

Categories: Toast