Honey Pie

Preheat the oven to medium heat (180°C)

Grease and dust 100 muffin tin cups for honey pie with a diameter of 6.5 cm

Prepare the dough: in a pot, bring the brown sugar and water to a boil over high heat for about 20 minutes, or until the sugar dissolves and the syrup thickens

Let it cool down

In a mixer, beat the egg whites until stiff peaks form. Reserve

Add the wheat flour, cinnamon, cloves, and cocoa powder to the cooled syrup and mix well

Dissolve the baking soda in milk and add it to the flour mixture

Add the yolks and then the reserved egg whites and honey, mixing carefully

Place 2 tablespoons of the dough in each muffin tin cup and arrange them in a large baking dish

Put it in the preheated oven for 20 minutes, or until the edges of the dough start to come loose from the cups

Remove from the oven, let it cool down a bit, and demold

Prepare the topping: in a medium pot over low heat (using a water bath), melt the chocolate, stirring well until smooth

Turn off the heat but do not remove the pot from the water bath

Using a fork, dip each honey pie into the melted chocolate, then tap the side of the pot to remove excess chocolate

Let it dry on parchment paper