• In a large bowl whisk the yeast into the hot water. Whisk in the agave and allow to stand for 5 minutes to proof. Stir in the cocoa powder and1 1/2 cups of the flour until smooth. Cover with plastic wrap, and let rest in a warm spot until more than doubled in size, about 1 to 2 hours.
• When the bread dough is risen, add the salt and melted chocolate. Add just enough additional flour to make the dough pliable and not sticky, but don't add so much flour that the dough loses it's softness. A little bit sticky (but not sticking to your fingers) is fine. Knead for 8 to 10 minutes, until the dough is soft and elastic. A
• Turn the dough out onto a lightly floured surface. Knead a few times, or until the dough forms a ball. Transfer the dough to a lightly oiled bowl or toss it right into a gorgeous blue Le Creuset French Dutch Oven, like the one you see above, cover with a damp towel, and let stand in a warm place until doubled in size, about another 1-1 1/2 hours.
• *If not baking in a Le Creuset Dutch Oven, mold the dough into two loaves and place them on a parchment-lined baking sheet. (allow these loaves to rise once final time, until more than doubled in size, about 1 to 1 1/2 hours.)
• Preheat oven to 357 degrees, about 30 minutes before baking
• Using a sharp serrated knife, make 4 long, parallel slashes in two directions on the top of each loaf. Transfer immediately to the oven, and bake at for 35 to 40 minutes, or until baked through. (If baking in the Le Creuset Dutch Oven, keep the lid off of the oven while baking).
• Serve topped with fresh raspberry jam.

To make the raspberry jam:

• Combine sugar, vanilla, and lemon juice in the pot. Cook until mixture thickens over medium-high heat, it'll take about 5 minutes. Toss in the fresh raspberries.
• Stir. Serve cooled over chocolate bread slathered in Earth Balance butter.