After the first rise, I punch it down into a vaguely flat and rectangular shape, then spread the filling in an even layer (leaving the last inch or so bare so it'll seal), then roll it up into a log and stuff it into the loaf pan. After some trial and error, I found that the best way of making the filling was to roughly chop up the chocolate and ginger, put both in a ziploc bag and freeze for an hour or so, then run it through a blade-type coffee grinder. (This may add some coffee flavor to the filling or chocolate/ginger flavor to the next pot of coffee, but I don't consider either to be a problem.) How much filling to put in is a matter of taste; I haven't yet put in too much and that's not for lack of trying.