In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Grate the cold butter directly into the flour mixture. (Tip: Make sure the butter is firm and chilled for easier grating.)

Use a pastry cutter or your fingertips to mix until the texture resembles coarse crumbs.

In a separate bowl, mix the milk and sourdough discard. Pour into the dry ingredients and stir until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead gently until it comes together, about 5 minutes. Be careful not to overwork it.

Let sit out at room temperature for 5 hours to rise and ferment. Leave in the fridge overnight for full fermentation benefits of sourdough.

Whisk the melted butter, salt, cocoa powder, and brown sugar together until smooth.

Fold in the finely chopped chocolate.

For a festive twist, add 1/2 teaspoon of peppermint extract to the filling.

Roll the dough into a rectangle, about 1/4 inch thick.

Spread the chocolate filling evenly over the surface, leaving a small border around the edges.

Starting from the longer side, roll the dough into a tight log. Chill the log in the fridge for about 15 minutes to firm up.

Cut the log in half lengthwise, exposing the chocolate layers.

Twist the two halves together, keeping the cut sides facing upward.

Shape the twisted dough into a circle and pinch the ends together to form a wreath.

Transfer to a parchment-lined baking sheet. Chill again for 10 minutes to maintain its shape.

Preheat the oven to 350°F (190°C).

Bake the wreath for 30-35 minutes, or until golden brown and set.

Allow to cool slightly before adding optional toppings like chopped candy canes or a drizzle of melted chocolate.