Chocolate Babka

Lightly grease a 9 x 5-inch loaf pan. Line with parchment paper, leaving 2 inches of paper hanging over each of the 9-inch sides; set aside. Lightly grease a large sheet pan; set aside.

On a lightly floured surface, roll out thawed dough to a 17 x 9-inch rectangle. Spread the hazelnut chocolate evenly over the dough, leaving a ½ inch border around the edges.

Roll up from the 17-inch side, tightly in jelly roll fashion. Seal seams. Place on prepared sheet pan, seam-side-down, loosely cover with plastic wrap and place in refrigerator for 30 minutes. After 30 minutes, remove from fridge and with a sharp knife cut in half lengthwise, essentially dividing the log into two long even halves. With cut-sides-up, gently twist the halves together as if you were braiding them. Press the ends of each end to seal. Gently place filling-side-up in prepared loaf pan, letting it curl around itself if it’s a little too long for the pan. Brush with melted butter. Let rise in warm area until double in size.  Bake in a preheated 350°F oven for 40 minutes or until golden brown and cooked through. Remove from oven. Gently lift loaf from pan using each paper side as handles. Move to cool on wire rack.