Dark Chocolate Brioche Rolls

I had leftover Jacques Torres chocolate discs, but not enough to make a batch of cookies. And a bunch of brioche dough in my fridge from the Artisan Bread in Five series. I used about 1/3 of the dough to make 9 dark chocolate rolls. I topped them with sparkling sugar, proofed for about 90 minutes and baked for around 30 minutes. They were good, but maybe over-the-top. The brioche dough is very rich and dense for the addition of chocolate. I’ve used this dough for blueberry rolls in the past, and I prefer that.