To prepare the brioche, mix ½ cup flour with the yeast and milk. Cover the mixture and place it out of direct sunlight to rest for 45 minutes. Sieve and blend the remaining flour, sugar and sea salt in a separate bowl.

In a stand mixer fitted with a paddle attachment, beat the yeast mixture and eggs together on medium-low speed until combined. Reduce the speed to low and gradually add the flour mixture – allow the flour to combine fully before adding more. Cover the bowl with a tea towel, and let the dough rest for about 10 minutes.

Change the mixer attachment to a dough hook, and add the butter a ¼ cup at a time on a medium-low speed. Let the butter combine with the dough completely before adding more.

Once all of the ingredients have been combined, place the dough onto a lightly floured surface and knead for 5 minutes. If you find that the dough is too sticky, knead in a bit more flour. When it’s smooth and supple, pat it into a thick, rough rectangle and wrap it in cling wrap. Put the dough into the fridge for at least 4 hours, ideally overnight.

For the chocolate filling, place the NOMU Decadent Hot Chocolate pieces, milk and butter into a bowl over a pot of boiling water (don’t let the bowl touch the water). Stir until melted and smooth then remove from heat and cool slightly to thicken. Whisk the egg whites and sugar into the chocolate mixture, then add the flour and NOMU Cocoa, stirring until smooth and combined.

Line a 25 x 18cm rectangular baking dish or tray with cling wrap. Spoon the chocolate mixture into the tray, using a spatula to smooth it out evenly. Cover the mixture with another sheet of cling wrap, and put it into the fridge with the dough for at least 4 hours – overnight if you can.

When the dough has thoroughly chilled after 4 hours or overnight, roll it out into a roughly 25 x 50cm sized rectangle on a lightly floured surface.

Remove the top layer of cling wrap from the chocolate slab and flip the chocolate over onto the middle of the dough rectangle. There needs to be about 5cm of dough leftover along the width of the chocolate and 10cm along the length of it. Remove the remaining cling wrap from the chocolate slab and fold the two longer dough ends over the chocolate so that they overlap. Press along the edges of the dough to seal in the chocolate.

Using a rolling pin, roll the dough out into a rectangle that’s about 25cm long and 35cm wide, and then fold 2 ends so that they meet in the middle. Press down to seal, and repeat the step. (Roll out and fold twice.) You’re using a technique that’s similar to laminating dough for pastries such as croissants, but using chocolate instead of butter.

Roll the dough out into a long, thin rectangle, then roll up the dough width-wise, into a spiral cylinder. Using a very sharp knife, cut the dough into 5cm thick slices and place each slice into a well-greased muffin tin. (You may need to use 2 tins, or to bake 2 batches.) Once all of the dough has been sliced and put into the muffin pan, cover the pan with cling wrap and let it rest out of direct sunlight for 45 minutes until puffed.

While the dough is proofing, preheat the oven to 180°C. After 45 minutes, take the plastic wrap off the muffin pan and place it in the oven. Bake for about 20 minutes, or until the scrolls are golden brown.