Time: 2 ore e 30 minuti
Difficulty: Media

Ingredients for the bread
For the chariot
200 g Special Leavened Sweets Molino Dalla Giovanna  
180 g water
4 g fresh yeast
For the dough
500 g Special Leavened Sweets Molino Dalla Giovanna
384 g Biga  
400 g of milk
25 g fresh yeast
30 g granulated sugar
40 g butter
20 g cocoa butter
50 g gluten-free chocolate chips

Difficulty level: medium
Time: 2 hours and 30 minutes + rest

Procedure:
Procedure for the chariot

Place the mixture in a bowl, add the crumbled yeast, pour in water and knead all together to form a smooth and homogeneous ball. Cover the bowl with plastic wrap and let it rest for 18 hours; after this time the biga will be ready to be used in recipes.

Procedure for the bread

Pour the mix, biga and sugar into a bowl, and begin to mix with your hands, pour the milk into a second bowl along with the yeast and mix with a fork until it is well dissolved.
Put a saucepan over the heat with butter and cocoa butter, melt over a low heat.
Add the fat, very slowly to the flour, wringing the dough with your hands and work until you get a homogeneous consistency, complete with chocolate chips.
Transfer everything in a bowl, wet the surface of the dough and cover with film.
Make rest for 30 minutes, until it has doubled its volume, then divide the dough into 2 equal parts form strands, wet the surface of the two strands with water and place on a baking sheet lined with parchment paper.
Beat two eggs in a bowl with the tines of a fork and brush the two strands with a brush.
Preheat the oven to 180 º C and cook 15 minutes, after the first minutes of cooking lower the temperature 160 º C and complete cooking for another 10 minutes.
Once baked, let the lodging rest on a raised grill before serving.