1/2 c. warm water
1 tbsp. active dry yeast
1/3 c. sugar
1 1/2 tsp. salt
4 eggs
3/4 c. unsalted butter-melted and cool
3 tbsp. unsweetened cocoa
3 2/3 c. flour
8 oz. sweet chocolate coarsely chopped
1/2 c. white icing

Pour the warm water into a large bowl. Sprinkle the yeast over the top and let stand until the yeast dissolves, about 1 minute. Whisk in sugar, and salt. Whisk in the eggs and butter until well mixed. Using a wooden spoon, beat in the cocoa and then the flour to make soft dough.

Gather the dough into a ball, place into a large bowl greased with butter. Turn to coat with the butter and cover the bowl with a clean towel. Place in a warm, draft-free area until the dough is doubled in bulk, about 1 to 1 1/2 hours.

Using a wooden spoon, stir the chocolate into the dough, removing any air pockets at the same time. Transfer the dough to a lightly floured work surface and knead briefly until the chocolate is incorporated and the dough is smooth. Divide the dough in half and form each half into a rectangular loaf, tucking under the ends. Generously butter two 8 x 4 inch loaf pans. Place the loaves in the prepared pans. Cover with the kitchen towel and let rise in a warm, draft free area until doubled in bulk, about 1 1/2 hours.

Meanwhile, position a rack in the middle of an oven and preheat to 375°F.

Bake until the bread sounds hollow when thumped on the bottom, about 40 minutes. Immediately turn out the loaves onto cooling racks.

While the loaves are still warm, using a small icing spatula, spread the icing on the top and partly down the sides of the loaves.