Cacao and Morello Cherry Cob

Cacao and Morello Cherry Cob

Prep Time: N/A | Cook Time: 30mins | Serves: N/A

The intense rich flavour of the Cacao meets the fruity, bitter cherries in this moreish cob. The incredible texture of the Cacao Nibs adds crunchy depth with each bite.


  • 500g strong plain flour, plus extra for dusting
  • 2 tsp salt
  • 30ml olive oil
  • 10g dried yeast
  • 390g morello cherries
  • 100g Naturya Cacao Nibs
  • 2 tsp Naturya Acai powder


  • Put the flour into a large bowl and add the salt and olive oil to one side, and the yeast to the other
  • Slowly add 320ml water and mix by hand until the dough is pliable
  • Tip the dough out onto a lightly floured work surface and knead for 4–7 minutes
  • Add the cherries to the dough, (you may need to add a little more flour if the mix becomes too sloppy), then add the Cacao Nibs
  • Mix well, adding a little flour if the dough becomes too wet
  • Put the dough back in the bowl, cover with a clean tea towel and leave to prove until doubled in size (about 1–1½ hours)
  • On a lightly floured work surface, divide the dough in half and shape each half into a long sausage-shaped strand
  • Lay one strand across the other to make a cross
  • Grab both ends of the bottom strand and pull the top end towards you, looping it under the nearer end
  • Lift the nearer end up and over the other strand. Repeat the looping and crossing, always working from the far strands, until the dough is all plaited
  • Push any loose ends under the loaf
  • Dust a baking tray with flour. Place the loaf on the baking tray. Dust with flour, place in a large plastic bag and leave to prove for an hour
  • Preheat the oven to 220°C/200°C(fan)
  • Bake the bread for 20 minutes, then reduce the oven temperature to 200°C/180°C(fan) and bake for a further 20-25 minutes.
  • Transfer to a wire rack to cool
  • Once cooled, slice and serve

Made using

Acai powder - 125g Pouch
Cacao Nibs - 125g Pouch