Take the brioche out of the refrigerator, cut it into two equal size portions and place one peice back in the refrigerator until needed. PLace the other piece on a well floured surface. Working quickly so the dough doesnt get too soft, roll the dough out into a large rectangle approximately 18 x 12 inches.
Spread half of the chocolate filling onto the brioche and gently work it out to the edges. Leave a one inch strip at the top of the dough plain. ( this will help the roll to seal up)
Gently roll the dough as if you were making a cinnamon roll. Seal the edges. Wrap log in foil or plastic wrap and return in the the refrigerator for 30 minutes. Repeat with the other piece.
Once the dough is chilled, remove one piece at a time at create the chocolate twist. With a sharp knife, cut the dough lengthwise down the middle of the roll, leaving one end connected by about an inch. Now twist the pieces over one another 3 times and pinch the ends together.
Place the loaf into the prepared pan. Repeat for the other log. Gently brush the tops with egg wash. Gently cover the loaves with a kitchen towel.
Allow the loaves to proof for about two hours or until the top of the loaf peaks over the sides of the pan.
Preheat your oven to 325°. Bake loaves for about 35 minutes or until internal temoerature is 205°-210°.
Brush the tops of the loaf with the glaze. Use the entire amount of glaze over the two loaves.
Allow the bread to cool completely before slicing.
Store the bread in an airtight container at room temperature for up to 2 days.