Melt the chocolate in the top of a double boiler. Using tongs dip the cooked bacon strips one at a time in the melted chocolate - a small ladle may be helpful to coat the entire strip. Place the coated strip on the wax paper. Repeat with the remaining strips of bacon. Place the sheet of chocolate-coated strips in a cool place and allow the chocolate to set completely, about 20 minutes.
Preheat the oven to 375° F.
Roll out the pastry dough on a lightly floured surface to a thickness of about 1/4 ". Use a sharp knife to cut out rectangles of dough (large enough to fold over and enclose the bacon strips.) Place one strip of bacon on the dough rectangle aligned with a long edge. Fold the edge of the dough over to meet the other edge, forming a pocket around the bacon. Seal the edges all the way around. Place the pastry on a parchment paper-lined baking sheet. Repeat with the remaining strips of bacon and dough.
Brush the tops of the pastries with the milk and sprinkle decorating sugar over the tops.
Bake for about 30 minutes until the pastry has lightly browned. Remove to a cooling rack. Enjoy while warm. Store leftovers in a sealed container in the fridge.