In a medium bowl, combine the dry ingredients.
Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.
Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic.
Add the butter one tablespoon at a time and wait until it's fully incorporate before adding more.
Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic. Note: The dough will be a bit tacky, but feels elastic.
Using wet hands, shape the dough into a ball and transfer to a greased bowl. Cover and let rise for 60-90minutes or until doubled in size.
Gently deflate the dough and divide into 4 equal parts (use a scale) and roll into 4 balls.
Cover and let rise for 15 minutes.
Lightly grease a 25x10 cm loaf tin.
Using a rolling pin, roll out each dough into an oval and sprinkle with 1/4 cup of the chocolate chips. Fold the two short edges towards the center so that they meet but don't overlap.
You should end up with a rectangle.
Starting from one short edge, roll the dough into a log and place into the tin seal side down.
Repeat with the remaining dough.
Cover and let rise for another 30-60 minutes or until the dough reaches the border.
Preheat the oven to 175C | 350F degrees.
Brush the bread with some soy milk and sprinkle with some chocolate chips.
Bake for about 15 minutes, then lower the heat to 160C and bake for another 10-12 minutes or until the top is golden brown.
Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely.