Grease an 8.5x4.5 bread pan heavily with non-stick baking spray.
Take the dough out of the fridge and roll it out onto a well-floured surface or parchment paper. It should be 10-inches wide (the side closest to you) and 12-inches long.
Spread the chocolate filling in an even layer over the dough, leaving 1/2 inch around the outside. Sprinkle the sliced almonds over the top of the chocolate spread.
Brush the end farthest away from you with water. Roll the dough up into a log. Make sure the roll is tight so that there are no gaps between the layers. Seal the dampened end to hold the log together. Transfer the log to a lightly floured baking tray and put it in the freezer for 10 much to make an easier, cleaner cut.
Trim 1/2 an inch off each end of the log. Gently slice the log in half lengthwise and lay the two logs next to each other on the counter, cut sides up. Pinch the top ends together. Lift one side over the other, forming a twist and keeping the cut sides facing up. It will make a slight mess during this process.
Now, transfer the twist into the prepared loaf pan. It should form an "S" like shape in the pan. Take the ends you cut off and place them in the unfilled spot in the pan. They will form together with the loaf in the oven.
Cover the pan with a clean kitchen towel or with greased plastic wrap. Leave it to rise for 1-1/2 hours at room temperature. It should look similar to the picture above.