Thank you! This is something that my partner and I have been practicing for 4 years now every Christmas. 3 main challenges with it. Getting highly elastic gluten to form. Getting it to ferment enough. (You make the dough and then rise it overnight, then in the morning you add sugar and more flour and rise it again) and adding in the chocolate and fruit without ruining the gluten. The chcolate chunks are very sharp, they tear it up. I think next year we will either take more time to chop the chocolate or use chocolate disks instead of chopped baking chocolate.