Crumble the fresh yeast into a measuring cup, add 2 tablespoons of sugar, and then pour the warm water. Mix until dissolved, and leave for 5 to 10 minutes until fermentation begins. Next, add the eggs. They should be at room temperature.
Add 21.2 oz. of flour, a pinch of salt, and the remaining sugar to the yeast, water, and egg mixture. Mix gently with a dough hook for 15 seconds before increasing the speed.
Knead the dough for 2-3 minutes until it becomes smooth, then add the butter and knead for another 3 minutes until the dough is homogeneous. Place the dough in a warm location and allow it to rise until it has doubled in size.
Roll out the dough into a layer, and sprinkle chocolate drops on top. Shape the dough into a log and cut lengthwise, leaving some space from the edge. Twist the dough like a rope and place it in a baking dish. Bake for 30-35 minutes at 356°F.
When adding the chocolate drops, be sure to distribute them evenly so that each slice of brioche has a consistent amount of chocolate.
Let it cool before slicing: It's tempting to slice into your fresh-baked brioche right away, but allowing it to cool for a bit will help it set and prevent it from getting crushed or flattened.
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