In a bowl of a mixer, place the ingredients in this order : milk, sugar, salt, eggs, orange flower water and flour.

Knead at speed 1. After 1 minute, add the crumbled fresh yeast and knead at speed 2 for 10 minutes.

After 10 minutes of kneading, add the butter at room temperature. Knead at speed 2 for 5 minutes.

In the bowl form a ball with the dough.

Add the chocolate chips and knead 1 additional minute.

Divide the dough in two equal parts.

In one part, add the cocoa powder and knead again 1 minute

Form a ball with the cocoa dough and place in a large bowl.

Form a ball with the plain dough and place in a large bowl.

Cover each bowl with a towel in a warm place. I put the bowls in the oven off previously heated at 50°C.

Let rise for 1h30. The doughs will double in volume.

Flour a clean a work surface and knead the doughs to expulse the air bubbles.

Roll each ball in long rolls.

Place these rolls in cross.

Braid the dough (I took the inspiration on this video).

When the braid is done, stick the end of each part together.

Place the brioche on a baking plate covered with a baking sheet.

Cover the braid with a towel and let in a warm place.

Let rise for 45 minutes. The braid will double.

Whisk the egg with a fork and brush the braid with a brush.

Turn on the oven to 180°C and put the brioche in the cold oven.

Bake for 20 to 30 minutes until golden brown.

Take out of the mould and let cool before eating.