Start by warming the water until it is lukewarm. You should be able to stick a finger in it without getting burned.

Pour the water into a bowl with the milk and dissolve the yeast in the mixture.

Then add the coarse salt, sugar, and only one egg to the mixture. Stir the dough together.

Beat the second egg in a separate bowl and pour half into your dough.

Set aside the rest of the beaten egg; it will be used later.

Chop the chocolate and add it to the dough.

Add a little flour at a time while stirring. You might not use all the flour; you can judge as you go.

Cover the bowl and let it rise for forty-five minutes.

Sprinkle flour on the countertop and turn the risen dough out onto the countertop.

Divide it into 12 equal pieces and shape them into buns.

Line a baking dish with parchment paper and place all the chocolate buns side by side in the dish.

Cover them and let them rise for another thirty minutes.

Brush the rest of the beaten egg over the chocolate buns once they have risen. You can mix a little milk into the egg if you find you don't have enough for all the buns.

Place the dish in the middle of a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) on conventional mode.

Let them bake until golden and delicious. It takes about twenty minutes, and you can check them by gently tapping on the top.

Remove the chocolate buns from the oven once they are done.

Once they have cooled slightly, lift the parchment paper with the buns out of the dish and onto a cooling rack.