Mix yeast, 2 cups water and sugar together in a stand mixer bowl. Allow yeast to bloom. Add half of flour and beat until smooth. Mix cornstarch and 3 Tbsp. water together. Mix in butter and cornstarch/water mixture.

Add remaining half of flour and salt. Mix until fully incorporated. Divide dough in half. Return half of dough to stand mixer and knead until smooth. Combine espresso powder and cocoa powder with 1 tsp. water. Mix to a paste. Add paste to other half of dough. Knead until smooth.

Allow both halves of dough to rise separately. Grate semi-sweet chocolate bar. Roll plain (white) dough into 6×18 rectangle. Sprinkle with half of grated chocolate and half of brown sugar. Roll chocolate (plain) dough into 5×17 rectangle. Lay on top of chocolate/brown sugar mix. Roll from narrow end into a loaf. Repeat with second loaf.

Place into 1-lb. loaf pan (approx. 4x4x8). Allow to rise until fully proofed — a touch leaves a small indentation and doesn’t immediately spring back. Score loaves, cutting through multiple layers of dough, approx. 1⁄2-inch deep. Bake at 350ºF for 30-35 min. Remove from loaf pans immediately and allow to cool. When cool, mix powdered sugar, orange juice, milk and vanilla. Drizzle on top of loaves.

Yield: 2 loaves.