Tamara, some challahs will have chocolate chips kneaded into the dough; I suggest doing that after the first rise, just before braiding. Once braided, be sure to tuck any chips on top down beneath the dough's surface, so they don't burn while the challah bakes. I've also seen recipes for "chocolate challah," where there's a swirl of chocolate throughout the bread; these are actually chocolate babka. We did chocolate babka as a Bakealong last year; check out our recipe, I'm sure you'll love it. PJH@KAF

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