Prepare the pan: Apply a thin layer of oil to grease the pan, ensuring that all nooks and crannies are well-coated.
Remove the dough from the bowl and put it on a lightly floured surface. Roll out the dough in a large rectangle, about 3/4 inch thick.
Spread the chocolate filling on the dough in an even layer all the way to the edges. Tightly roll up the dough like a jelly roll and place it on its seam.
Use a sharp knife or a dough scraper to slice the log in half lengthwise so you have two long pieces, and set them with the chocolate layer exposed. Twist the logs together, keeping the cut sides facing up. Transfer the twisted dough to the prepared tube pan and cover it with a clean towel.
*Optional* I've found that freezing the log for 20-30 minutes makes the slicing much easier.