Chocolate Hard Shell Sauce for Chocolate Bread

1 loaf servings Prep: 5 m Cook: 30 m Total: 35 m Beginner
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The sauce for this chocolate bread recipe hardens on the bread with cocoa, sugar, butter, and vanilla. The cook of the recipe writes - My Mom, Verlene Abshire made this when i was a lil girl. Now we make this for my kids and all their friends. They love it and we make a whole loaf of bread at a time.

Ingredients

1 loaf servings
  • 3 cups sugar
  • 4 tablespoons cocoa
  • 1 teaspoon vanilla
  • 2 cups water (milk may be substituted)
  • 1/2 cup butter
  • 1 loaf sliced bread

Step-by-Step Instructions

  1. Fill a clear glass or clear cup container with cold water and set aside. This will be used to test when the sauce reaches the right consistency.
  2. In a medium to large saucepan, mix sugar, cocoa, vanilla, water, and butter together - the butter will melt while stirring.
  3. Over medium heat, cook and continue stirring until chocolate mixture looks and feels thicker, about 25-30 minutes.
  4. Mixture will be ready when a small bit of the chocolate dropped in the glass of cold water will stick together and form a soft ball. Make sure the small glass/cup of water is clear glass so you can see the chocolate stick together and float (not on top). This is the soft ball stage (235-240°F).
  5. If the mixture splatters in the water or if the mixture looks watery when dropped in the water, continue cooking longer and test again.
  6. Depending on the size of your pan, start dipping 2 or 3 bread slices at a time. Working quickly flip the bread slices coating on both sides and continue until sauce is all used. The sauce will harden as it cools on the bread.
  7. For a richer flavor, milk may be used instead of water.

Common Problems and Solutions

Q: Why isn't my chocolate sauce hardening on the bread?

A: The sauce needs to reach soft ball stage (235-240°F). Test it by dropping a small amount in cold water - it should form a soft ball that holds together. If it splatters or disperses, keep cooking and stirring.

Q: How do I know when the chocolate is ready?

A: Use the cold water test. Drop a small bit of the hot chocolate mixture into a clear glass of cold water. When it sticks together and forms a ball that floats (not on top), it's ready. This takes about 25-30 minutes of cooking.

Q: Can I make this ahead of time?

A: This is best made fresh and served the same day. The sauce needs to be hot and fluid for dipping the bread, and once it hardens on the bread, it's ready to eat.

Tips and Techniques

Work quickly when dipping the bread slices, as the sauce will begin to harden as it cools. If the sauce becomes too thick to work with, you can gently reheat it. Using milk instead of water creates a richer, creamier flavor.

Ingredient Substitutions

  • water: whole milk or evaporated milk
  • sliced white bread: French bread or homemade bread

Equipment Needed

  • Medium to large saucepan
  • Clear glass for testing (must be clear to see the chocolate ball form)
  • Wooden spoon for stirring

Historical Context

This is a nostalgic Cajun dessert that many Louisiana families made for children as a special treat. The technique of cooking sugar syrup to soft ball stage is similar to praline-making, but applied to create a hard chocolate coating on everyday bread.