Steps

• Coarsely chop the chocolate. Melt the butter. Dissolve the yeast in warm milk. Mix the pumpkin pulp with the sugar. In the bowl of the stand mixer add the flours, add the yeast, and start kneading. While the machine is working, gradually add the pumpkin pulp, the egg, the salt, and when the dough is formed and well mixed, add the melted butter. Finally, add the dark chocolate and work a little more to incorporate it into the dough. You will need to obtain a homogeneous, elastic, and soft dough ball. Cover with a reusable fabric lid and let rise for a couple of hours or until doubled. After the necessary time, give a round of folds and let it rest for twenty minutes. Transfer the dough ball to the resting surface and divide it into 4 balls of 100 grams, 4 balls of 50 grams, and 6 balls of 35 grams. Arrange the balls in a greased and floured 10/11 inch springform pan forming two circles with the larger balls and filling the gaps with the smaller ones. Cover and let rise for 30 minutes or until doubled. Sprinkle the surface with a little more chopped chocolate and bake in a preheated oven at 392°F for ten minutes then lower the temperature to 356°F and continue baking for another 20 minutes. Once ready, let it cool slightly, then remove it from the pan and allow it to cool completely before serving.