Ingredients

300 gr flour
160 gr soft butter
100 gr chocolate
3 eggs
5 gr dry yeast mixed with 3 - 4 Tbsp water
1 Tbsp sugar
1 egg yolk
1/2 tsp salt

Method

Place the flour, salt, sugar and yeast mixture into a mixing bowl.
Add the butter and the eggs and form a dough.
Leave the dough to rest, covered with a tea towel for 1 1/2 hours.
Place the dough onto a floured surface and knead it for a minute or two.
Place the dough back into a clean mixing bowl, cover with food wrap and leave it to prove in the fridge over night.
In the morning, get the dough out, it is going to be a cold and hard to handle but at least it's not sticky .

Divide the dough into six balls and roll each ball into a rectangle.
Grate the chocolate on the top, roll it up and cut it lengthwise to get two parts.
Twist the parts and form a knot or a wreath.

Place the knots onto a baking tray, leave to rest for 30 minutes.
Pre-heat your oven on 180 C.
Just before you bake them, brash with a egg yolk and a little bit of milk.
Bake for 30 - 40 minutes.

Serve them warm ...