Chocolate Calzone

Knead together all the ingredients, except for the Kaya and the mascarpone.
Improved kneading. Dough temperature: 23ºC.
Leave to rest for 20 minutes and divide into 150 g units.
Make into balls and leave to rest for about 18 hours at +5ºC.
Roll out a very thin pizza dough.
Fill with Iroko cream and mascarpone cheese.
Fold the dough over to enclose the filling, like a pasty.
Stone floor oven: 280ºC for about 10 min.