Melt the Guanaja chocolate with the butter in a water bath.

Add the sugar, then the eggs, the sifted flour with the cocoa powder and, finally, the milk.

Line circles 5.5 centimetres in diameter with baking paper, garnish them with the dough, then place them in the freezer for 30 minutes.

Preheat the oven to 200 °C.

Put the fondants in the oven and cook for about 6 minutes.