For the brioche

1. In the bowl of a stand mixer fitted with the dough hook, mix flour, yeast, sugar and salt to evenly combine.  Add the eggs and milk.  Mix on medium speed for about 5 minutes.  Using a spatula or dough scraper, scrape the dough from the sides and bottom of the bowl.  If the dough feels sticky add about 1 tablespoon of flour.  Continue mixing for another 5 minutes and repeat process 2 more times.  Add enough flour so that dough is still slightly sticky to the touch.  It is ok for some of the dough to still be sticking to the sides of the bowl.
2. With the mixer on low, add half of the butter and mix until incorporated, about 3-4 minutes.  Scrape down the sides and bottom of the bowl and add the remaining butter.  Mix on medium speed for about 5 minutes or until butter is completely incorporated and the dough is elastic and shiny.
3. In a medium bowl, lightly sprinkle some flour and add the dough.  Cover the bowl with plastic wrap and allow the dough to rest at room temperature for about 1-2 hours or until dough doubles in size.  On a lightly floured surface press out the gases of the dough.  Stretch and fold the left side of the dough over to the center as well as the right side over to the center. Repeat process with the top and bottom portions of the dough. Place seam side down in a lightly floured bowl, cover, and refrigerate overnight to ferment.

For the chocolate filling

• In a medium bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat softened butter until light and creamy, about 1 minute.  Add the sugar and beat until light and fluffy, about 2 minutes.  Mix in cocoa powder, honey and sugar until incorporated.

To assemble

• Remove dough from the refrigerator and divide into four equal pieces.  Work with one piece a dough at a time while keeping the rest in the refrigerator.
• On a lightly floured surface, roll out the first piece of dough to a 7" x 12" (18 cm x 30 cm) rectangle.  Using an offset spatula, spread a quarter of the filling onto the rectangle allowing for a 1/2" (1.25 cm) border along one of the long edges.  Brush the bare edge with with water.  Beginning with the opposite end, roll the dough tightly into a log.  Once rolled, gently roll the log until it is 15" (38 cm) long (careful not to squish the dough).  Cut the log in half to create two equal logs.  Repeat process with remaining three pieces of dough.  Transfer all logs to a baking sheet and place in freezer for 5 minutes.
• Remove from freezer.  Using a serrated knife, cut the dough log in half, lengthwise leaving 3/4" (2 cm) at the top uncut.  With the cut side facing up, place right side of the dough over the left side and continue to repeat with all the dough to create a "braid."
• Brush a bit of water on the ends, shape the braided dough into a circle and pinch the ends together.  Repeat with remaining dough.  Place each braided dough on a parchment or silicone lined sheet pan and cover loosely with a kitchen towel.  Allow to proof at room temperature for 1 hour.
• Preheat oven to 350°F/177°C.
• Once the dough has proofed, brush each brioche braid with egg wash and bake until golden brown, 20-25 minutes.