In a small bowl, combine warm milk with the active dry yeast and allow it to sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together the flour, sugar, and salt until evenly mixed.

Create a well in the center and pour in the yeast mixture, softened butter, and a bit of warm milk. Mix until combined into a shaggy dough.

Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic.

Place in a greased bowl, cover with a towel, and let it rise in a warm place for 1-2 hours until doubled in size.

While the dough rises, mix together chopped chocolate, cocoa powder, and a pinch of salt for the filling.

Punch down the dough, roll it out into a rectangle about 1/4 inch thick.

Spread the chocolate filling evenly over the rolled-out dough, leaving a border around edges.

Roll the dough tightly into a log and pinch seams to seal.

Slice the rolled dough lengthwise and twist the halves together.

Place twisted dough in a greased loaf pan, cover, and allow to rise for 30-45 minutes.

Preheat oven to 350°F (175°C) and bake for 30-35 minutes until golden brown.

Cool in the pan for 10 minutes before transferring to a wire rack.

Dust with powdered sugar before serving.