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Take the warm water, yeast and a pinch of sugar in a bowl and activate the yeast
When the yeast is activated, add all the ingredients except butter, and knead for 7-8 minutes with stand mixer or by hand
Cover it with a cloth and let it sit for 5-10 minutes
Add 2-3 pieces of butter at room temperature to the dough and knead again for 7-8 minutes
Cover it with a plastic wrap and keep it in the refrigerator for 1 night, or around 3 hours if short on time
While the dough is cooling, prepare the chocolate paste by placing butter and chocolate in a medium-sized saucepan
Stir over low heat until the chocolate is completely melted
Remove the pot from the heat and add the cocoa, powdered sugar and salt
Whisk until the ingredients are well combined and transfer to a bowl
Leave it in the fridge for about 15 minutes until the chocolate mixture reaches the consistency for application