Made this loaf at late night. So I can have my bread and peanut butter in the morning again.
bread flour 300g
instant yeast 4g
** I used 12g valrhona powder + 12g warm water to get my cocoa paste
Combine all the ingredients except butter into a dough. Rub in the butter and knead into an elastic and smooth dough. Divide the dough into 2 (6 : 4). Mix in the cocoa paste into the smaller dough until well blended. Proof both dough for an hour or until the dough double it’s original size.
Flatten and roll out both dough into rectangle shape. Place the chocolate dough on top and roll it like a roll cake. Divide the dough into 3 ropes and start plaiting. Proof inside a pullman tin for an hour. Bake in preheated oven at 170d for 40mins.