Place the milk and yeast in the bowl of a mixer and stir to dissolve. Add the eggs, flour, butter, sugar, maple syrup, salt and zest. Using a dough hook, knead the dough for 8-10 minutes or until a soft, smooth dough forms. Cover with cling film and allow to rest for 15 minutes. Mix in the egg yolks then cover again and allow to rise in a warm place until puffy and doubled in size. Knock the air out of the dough by kneading it gently then roll out on a lightly floured surface to form a large rectangle about 1cm thick.
Spread the melted chocolate over the dough and sprinkle with the flaked almonds.
Roll the dough up into a long sausage then use a sharp knife to cut it down the middle to reveal the layers. Twist the pieces around each other and join the ends together.
Place on a floured baking tray and cover with greased cling film.
Proof in a warm place until doubled in size and puffy.
Preheat the oven to 180°C, gas mark 4, and bake the bread for 40-50 minutes or until golden brown – if you tap the bottom of the bread it should sound hollow.
Allow to cool, then brush with the extra maple syrup, and drizzle with chocolate and flaked almonds.