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Feed your starter and allow it to rise at room temperature for 4-6 hours.
Add 125 g active sourdough starter, 350 g warm water, 50 g brown sugar, and 50 g cocoa powder to a large bowl and stir to incorporate all of the ingredients.
Mix in 2 tsp salt and 475 g bread flour.
Let the dough rest for 30 minutes.
Do a series of stretch and folds, stretching and folding the dough 4-5 times.
Let rest for 30 minutes.
Before the last set of stretch and folds, add 170 g chocolate chips to the dough.
Do a total of 4 sets of stretch and folds over two hours.
Cover the bowl and allow it to ferment in a warm spot for 8-12 hours.
Lightly flour your work surface and scrape the dough out of the bowl.
Shape the dough using the envelope fold.
Cover with a damp tea towel or plastic wrap and let the dough rise for an additional hour or cold proof for 6-8 hours.
Preheat the Dutch oven to 400°F/205°C for 45 minutes.
Lightly dust the top of the loaf with flour and score the top of the dough.
Lift the bread using the parchment paper into the Dutch oven and bake for 40 minutes with the lid on, then remove the lid and bake for an additional 10 minutes.
Remove the bread from the oven and place it on a wire cooling rack.
Wait until it cools completely before slicing.