The dough does best with an overnight rest, so be sure to plan ahead.

Deb mentioned in her post that the loaf with nuts was messier, and it definitely is. I made one with hazelnuts. It tasted amazing but didn’t hold its shape as well as the loaf without. If you’d like to give it a try, you can sprinkle ½ cup of toasted nuts over the chocolate before rolling up each loaf.

These keep a few days at room temperature and can also be frozen.