• 450 g AP flour
• 50 g cocoa powder
• 25 gr sugar
• 100 g milk
• 220 g brewed coffee
• 1 tbsp vanilla
• 100 g dark chocolate, chopped into chunks
• 100 g milk chocolate shaved into fine pieces
• 12 g salt
• 12 g instant yeast
• 1 egg white mixed with a bit of water
• coarse sugar

Knead the flour, cocoa, salt, sugar, and yeast with the milk, vanilla, and the coffee for at least 10 minutes.

Add the two chocolates and mix well. The milk chocolate will kinda melt into the dough while the dark chocolate remains in chunks.

Place the dough in a bowl, cover with plastic wrap, and refrigerate for at least 4 hours – or overnight.

Form into a round loaf and place it on a floured parchment-lined sheet pan. Cover and let rise for 1 hour at room temperature and then for 2 hours back in the ‘fridge.

Preheat oven to 425°.

Remove loaf from ‘fridge and let rest at room temperature for about 20 minutes.

Brush with egg white and sprinkle with sugar.

Make a slash down the center and bake at 425°F for 15 minutes, then lower the heat to 400°F for another 20 or so minutes.