Heat the milk until it is just warm, but do not boil. Pour into a mixing bowl and stir in the yeast. Add the other ingredients and knead the dough for about 5 min., or until it is elastic. Use an electric mixer if you have one. Cover the dough and let it rise in a warm place for approx. 40 min.
In the meantime, finely chop the chocolate and melt it over a water bath, or microwave it for approx. 1 min. Add the butter and stir until the butter is melted. Add the icing sugar and cocoa and stir until smooth.
Tip the dough out onto a floured surface and knead thoroughly. Roll the dough into a rectangle (approx. 30 x 50 cm). Spread the filling on the dough and roll up the dough lengthwise. Cut the roll in half and twist the two rolls together (more about this in the tip). Fold the ends under the loaf and place it in a rectangular bread tin (approx. 1½ litres). Cover the tin and let the bread rise for another 30 minutes or so. Brush the bread with milk and bake in the middle of the oven for approx. 20 min. at 200°C (conventional oven). Remove the bread from the tin and let it cool on a rack. Decorate with sifted icing sugar.
Approx. 20 min. at 200°C – conventional oven.
If you follow the procedure in this recipe, you will get a uniform, twisted loaf, but it is easy to vary the pattern by playing with the dough – as we have done. For example, try twisting the dough around itself before twisting the two halves together. Or cut the roll lengthwise to reveal the chocolate stripes. You can also leave the roll as one long roll, which you can "tie into knots", letting the thickness of the roll vary.Anything goes – just use your imagination!