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;
Roll dough out to large rectangular shape.
To make filling;
To make filling place chocolate (in chunks) into Thermomix bowl and mill for 10 seconds on speed 9. Add sugar and almonds and mill a further 20 seconds until the fat is actually starting to be released from the cacao and almonds and the mixture starts to form a rough dough.
Add cream and essences and mix a further 10 seconds on speed 7. Spread this on dough and proceed as directed below.
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.
Cut across into equal widths (see pic) 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 200-220°C. (No bread setting on your oven? Go visit Kleenmaid right now and get a new oven…really!)
Cool slightly before eating...though to burn ones tongue on molten chocolate inside fragrant brioche is akin to sadistic pleasure...not that I know anything about all that stuff!