1. Dissolve espresso powder in warm water and set aside.
2. In a mixing bowl, combine the rest of the ingredients and mix on low speed for 4 minutes until incorporated; bread flour, cold water, sugar, chocolate flavor, salt, and Tradizy^® Durum.
3. Add the prepared espresso and cinnamon powder. Continue mixing on high speed for 6 minutes, until the dough develops strength.
4. Add 100g chocolate buttons at low speed for 2 minutes, just enough to distribute them evenly.
5. Transfer the dough into an oiled container, cover it, and let it rest for 1 hour.
6. Divide the dough into 300g portions.
7. Place the portions on a lightly floured table, cover, and let them rest for 30 minutes.
8. Prepare a banneton lined with cloth and lightly dust it with flour.
9. Shape each dough portion into a round, smoothing the surface.
10. Place the shaped dough into the banneton with the seam side up.
11. Cover and proof at room temperature for 2 hours.
12. Carefully remove the dough from the banneton and flip it onto a tray.
13. Lightly dust the dough with flour and score as desired to create patterns.
14. Preheat the oven to 240°C and bake for 15 minutes.
15. Open the oven vent to release steam and lower the temperature to 220°C.
16. Continue baking for another 10 minutes, or until the bread is golden brown.
17. Transfer the bread to a wire rack and allow it to cool completely before serving.