Do

1. Line 2 trays with baking paper and set aside. Make brioche as directed and rise overnight. Bring dough to room temperature before using as follows;

2. Roll dough out to large rectangular shape.

3. To make filling;

4. Place chocolate (in chunks) into Thermomix bowl and mill for 10 sec/speed 9. Add sugar and almonds and mill 20 sec/speed 9 until the fat is actually starting to be released from the cacao and almonds and the mixture starts to form a rough dough.

5. Add cream and extracts and mix 10 sec/speed 7. Spread this on dough and proceed as directed below.

6. Assembly;

7. Spread filling on as evenly as possible. Fold half dough lengthways into centre of rectangle. Bring other half in to meet it in center. Fold those 'pockets' in on top of one another to make a long layered length of dough.

8. Cut across into equal widths and place onto prepared trays. Brush with egg wash. Place into cold oven (to facilitate another rise) and bake for approximately 20 minutes until golden brown at bread setting temp 190°C. If you don't have a bread setting, use a conventional oven, no fan.