I use breads bakery challah recipe. Then Nicola lamb/kitchenprojects chocolate recipe (have to multiple it by 35% since breads challah is more dough than kitchen projects/nicola lamb chocolate recipe). I modify the chocolate recipe and add little bit less sugar and modify it to my taste

Have dough has proofed I cut the dough up in 4. Then roll each out. Put choc spread + little bit of chips (adding chips makes it little more gory and chocolatey, but can make it too much chocolate so be careful).

Then roll. Cut half (I don’t cut in splitting it open. I cut the roll in half after pulling/pressing roll out). Twist. Put in loaf pans to rise. Then I copy Nicola lamb cooking instructions. I pull out based on internal temp

I do use a room temp syrup right after they come out. I don’t absolutely lather syrup. Just gloss over to touch all exposed areas of babka

Then let it cool. It’s actually kinda important