In a large bowl, combine the flour, yeast, salt, and sugar.
Add the milk and mix by hand until a homogeneous dough is obtained.
Cover with plastic wrap and let it rise for 2 hours at room temperature.
Refrigerate the dough for 8 hours or overnight.

Remove the dough from the bowl and place it on a floured work surface.
Divide it into 8 equal pieces.
Flatten each piece with your hand to form a small rectangle of 4″ (10 cm) x 3″ (7.5 cm).
Place 2 chocolate sticks, side by side, and roll the dough over the chocolate sticks to form a roll.
Round the ends, folding them under so that there is no opening.

Place the rolls, seam-side down, on a large baking sheet lined with a silicone mat.
Cover with a clean cloth and let it rise for 2 hours.

Preheat the oven to 350 F (180 C).
Bake the rolls for 20 to 25 minutes, or until they are golden brown.
Let them cool on a wire rack before serving.