Mix active starter with flour and water. Place it somewhere warm and let it ferment until it has at least doubled in volume

Mix all ingredients into a shaggy dough. Make sure that all flour is hydrated. Let the dough rest for 15 minutes.

Knead the dough for 10 minutes, or until it is smooth, and all butter is incorporated. Let the dough rest for 30 minutes.

Perform a set of stretch and fold.

Let the dough ferment until it has increased by about 70%.

Meanwhile, place all ingredients for the chocolate mixture in a bowl and heat carefully in a microwave oven until the chocolate starts to melt. Whisk vigorously until the mixture is smooth.

Dump out the dough on a floured surface and stretch it into a rectangle, about 12x10 inch/30x25 cm.

Spread the chocolate mixture on top of the dough, but leave 1 inch/2 cm on the sides. Roll up the dough into a log from one long side to the other.

Let the dough cool in the refrigerator for 30 minutes.

Cut the dough log lengthwise and braid the two pieces together. Shape into a loaf and place it into a bread tin, 9"x3"x2,7" / 23x8x7 cm, lined with parchment paper.

Place the dough in the bread tin into a plastic bag and let it proof until it has doubled in size.

Mix sugar and water for the syrup and bring to a boil. Let the syrup cool.

Preheat the oven to 390°F/200°C. Bake for 50 minutes or until the center reaches 200°F/94°C. You may have to lower the temperature and cover the bread with aluminum foil in the end.

Take out the bread from the oven and let it cool for 10 minutes. Remove it from the bread tin and brush it with the syrup.

Let the bread cool for an hour.