Chocolate Swirl Bread

Made by TCHO Pro David Rodriguez
Chef/Owner of Buho Bakery in Nevada City, CA
Yield: 12 

INGREDIENTS
Chocolate Dough
500g Milk
16.5g Yeast
1 Egg
150g Brown Sugar
15g Salt
150g Butter
910g All-Purpose Flour
90g TCHO Natural Cocoa Powder

Chocolate Filling
130g Butter
190g Brown Sugar
110g 1st TCHO 81% Dark Chocolate
60g TCHO Natural Cocoa Powder
2.5g Cinnamon (Mexican cinnamon, preferred) 
2g Sea Salt
30g TCHO Roasted Cacao Nibs
125g 2nd TCHO 81% Dark Chocolate, chopped

Glaze
100g Powdered Sugar
5g Water 

DIRECTIONS
Chocolate Filling

1. Combine the TCHO Natural Cocoa Powder, cinnamon, and salt in a medium size bowl. Set aside.
2. Melt the butter and brown sugar in a medium size saucepan until fully melted. Gently mix together with a whisk. 
3. Add the 1st TCHO 81% Dark Chocolate and let melt, still gently whisking.
4. Add the dry ingredients; TCHO Cocoa Powder, cinnamon, and salt and mix together with a spatula on low heat.
5. Once everything is fully melted pour the mixture into a small bowl and let cool. Set aside. 
6. Save the TCHO Cocoa Nibs and 2nd TCHO 81% Dark Chocolate for assembly. 

Chocolate Dough

1. In a standing mixer with a hook attachment, add all of the ingredients and combine until the dough has come together into a tacky but not sticky ball. This step should take roughly, 5-7 minutes.
2. Knead the dough on a wooden surface for 1-2 minutes.
3. Gently push down the dough into a ¼ sheet pan, cover with plastic wrap, and proof for 30 min or until doubled in size, chill for 2 hours. (Or you can always make this dough in advance and remove it from the refrigerator the following day.)
4. Roll out the dough until it reaches 30x20 in - roughly 1/4in in height.
5. Cover the side facing up with filling, spreading the filling with an offset spatula.
6. Sprinkle with chopped 2nd TCHO 81% Dark Chocolate and TCHO Cacao Nibs.
7. With the 20 in side closest to you, fold the right side into ⅓.  Then fold the left side over to reach the right side.
8. Let the dough rest for 15 minutes.

Assembly

1. Score the folded dough into 12 equal parts and cut with a serrated knife and set each piece aside.
2. One by one, shape the dough into a swirl and place onto a sheet pan. The trick is to take each side of the piece of dough with both hands and tightly twist the dough on the table into a long twirl. Then coil into a circle, tucking the tail under the swirl.  
3. Cover the twists and let it rise for 20 minutes. After this last rise, it’ll be slightly puffier, and ready to bake. 
4. Bake for 12-15 minutes until it starts to turn slightly golden on top.
5. Brush the glaze over the swirl as soon as it comes out of the oven to allow the glaze to melt and harden. 
6. Enjoy!