Experimental Baking

It is in this holiday season that we pause for a word of warning.  I decided to make my famous brioche then had an idea.  Why not add chocolate chips.  I mean, what cannot be improved by chocolate, right?  However, the bread machine I use to mix the dough warms just a little to help the yeast alone.  Unfortunately, it also warms enough to melt chocolate chips.  The end result was a chocolate dough and a taste not quite what I wanted.  I am hoping that my non-experimental apple pie turned out better.  We will see tomorrow when we cut into it.