Let the blackberries, sugar, and water come to a boil in a pot.
When the mixture is boiling, add pectin – not all at once.
Continue boiling until the mixture has thickened.
Then let the mixture cool in the refrigerator.
Heat milk and butter in a pot until the butter is melted.
Crumble yeast into a bowl and pour the butter and milk mixture over the yeast.
Stir it together.
Then add sugar, cardamom, egg, and salt and stir it together.
Add the wheat flour gradually while kneading the dough.
The dough must not become too dry.
Knead the dough until it pulls away from the sides of the bowl.
Cover the dough with plastic wrap and let it rise for 1 hour at room temperature.
Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) after 1 hour.
Pour the dough onto a floured surface and roll it out until it's about 0.5 centimeters thick across the entire surface.
My dough measured 55 x 68.
Then spread the blackberry mixture in an even layer and distribute chopped chocolate over the dough.
Fold 1/3 of the dough towards the center, then fold the other third over the first, so there are 3 layers.
Roll the dough a bit more.
Cut the dough into strips about 2-3 centimeters, depending on how large you want your twists to be.
Hold one end of the dough between your index and middle fingers and twist the dough around your two fingers.
Close the twist by taking the other end of the strip between your fingers over the twists, and pull your fingers toward you, so the dough closes.
Place the twists on a baking sheet and let them rise covered for 40 minutes.
Brush the twists with egg and optionally sprinkle with sugar.
The twists should be baked for about 15 minutes at 200 degrees Celsius (392 degrees Fahrenheit).
Then let them cool on a rack.
