Preheat oven to 350F and set aside large baking sheet. Set cut parchment paper or silicone mat on flat surface and lightly flour.

Start with one can of dough (use instructions on can to open) and gently roll out flat onto surface. Pinch and press together the perforated edges to create a long rectangle. You can also form a ball with the dough and roll it out from that stage as well. Try to get about a 12" rectangle.

Using spatula, cover rectangle with ¼ cup of the chocolate spread, leaving about a 1" perimeter of dough with no chocolate–if you spread all the way to the edges, the chocolate will escape out go all of your dough. Chocolate should also be slightly warmed to easily spread, but not liquid!

Gently roll the dough using your palms and thumbs. Once you've created a long dough log, transfer dough on the parchment paper or mat onto baking sheet and place in freezer for 5-10 minutes. During the chilling time you can start on your second dough and repeat, using another ¼ cup of the chocolate spread.

Once the dough has chilled, staring about ½" from the top of the log, use a sharp knife to cut all the way through the middle of the dough. You'll want to keep one end attached.

Lifting up the two ends of the dough pieces, separate them gently and turn/overlap the dough so the chocolate strips are facing outward and you've created a braid. If making a ring, gently transfer second braid to a single baking sheet, curving the two braids to make a circle, and pinch dough together to connect.

Brush ring in beaten egg wash to achieve golden brown edges, then bake for 22-25 minutes, until edges of ring are golden.

Allow braided bread to cool on pan about 10 minutes, then sprinkle with confectioners sugar if you're feeling fancy. Transfer chocolate braided bread to serving plate, and enjoy!