It's the beginning of summer, time for a favorite sweet bread for the masses.  Looking at my files, I found Pane Cioccolato (chocolate bread) a formula from Nancy Silverton's La Brea book.This last bit of leftover dough was turned into two batards. Proofed fully, they were scarified, baked and brushed with a simple syrup giving them a beautiful shine. And though I thought this could be too sweet, I ended up with something easily served with cheese, something like a Talleggio or Gorgonzola.