Turn the chilled dough out onto your work surface, gently punching it down to release the excess gases, and roll the dough out into a 12 × 8-inch / 30 × 20cm rectangle a scant ¼ inch / 5mm thick.

Spread your chosen filling in a thin layer over the surface of the dough and sprinkle the chocolate chips evenly over the filling. Roll the dough tightly into a log, making sure there are no pockets of air as you roll.

Chill the rolled dough for 1 hour in the fridge, loosely covered.