To make the dough, put the flour, salt, sugar and butter in a large bowl and rub together till the mixture resembles breadcrumbs. Add in the zest, yeast and warm milk and mix to a soft dough. Turn out onto a floured surface and knead for 4 minutes till smooth. Place the dough into a floured bowl, cover with plastic and leave to rise till double in size for an hour. Knock back the dough and roll out to a rectangle 50cm x 20cm.Brush all over with ½ of the melted butter and sprinkle over the chopped pecan nuts, chocolate chips, demerara sugar and ground coriander. Tightly roll up from top to bottom and tuck the 2 ends together to form a ring. Place the bread ring o a greased baking sheet, and brush all over with the remaining butter. Cut slits all around the outer edge of the ring with a sharp knife. Cover with plastic and leave to rise again till double in size. Bake in the oven for 35-40 minutes at 210`c till golden brown. Immediately warm the honey and brush all over the bread ring to glaze. In a small bowl, mix the instant coffee and icing sugar together with a little hot water to make a glace` icing ,and drip all over the bread ring to decorate. Place some pecan halves on top, and finally sprinkle over the Demerara sugar. Serve the chocolate and pecan bread ring warm or cold.