Nezuko Heart Chocopan

1: In a stand mixer with a dough hook attachment, combine milk, sugar, one large egg, and yeast together.

2: Sift in 1 ½ (180g) all purpose flour, cocoa powder, and salt.

3: Start the mixer on low, then gradually increase to medium-high. Mix until a soft and elastic dough forms, about 5 minutes.

4: Add in softened butter, and mix until fully incorporated, around 4 minutes on medium-high speed.

5: Lightly dust flour onto a work surface, and knead the dough into a ball before placing it in a greased bowl and sealing with saran wrap.

6: Let the dough rise until doubled in size, or when a floured finger pokes in the middle and the hole stays present, around 1-1.5 hours.

7: Degas the dough by punching, then knead lightly for 2 minutes and form into a ball again.

8: Place on parchment paper and slice a 2-inch line towards the center. Fold the cut side down to form a heart and let rise again until nearly doubled, about 1 hour.

9: Preheat oven to 350°F, then bake the bread for 15-18 minutes, or until shiny, dark brown, and hardened.

10: To make the Chocolate Shell, combine all ingredients in a bowl and drizzle over cooled chocolate bread.

11: Let the shell harden at room temperature for around 10 minutes.

12: Serve!