Preheat oven to 350 degrees F. Grease and dust 24 4-ounce ramekins with cocoa powder. Reserve.

Combine the milk, cinnamon, cloves and nutmeg in a small saucepan. Heat it, over medium heat, until it starts to simmer. Remove from heat and add the honey, stirring until the honey has dissolved. The milk fats might separate, that is ok. Cover and reserve until cooled to room temperature.

Once the infused milk has cooled, transfer to the jar of a blender and add the eggs, brown sugar, vanilla extract,

Pour the batter into the prepared ramekins. Place them in baking sheets and bake until a toothpick inserted in the center of a cake comes out clean, 15-20 minutes.
When cakes are done, remove from oven and let them cool. Then, run a b

Remove from the double boiler and add the remaining chocolate, stirring until dissolved and cooled to a temperature of 88 – 89° F. That could take anywhere from 10 to 15 minutes. The chocolate is now ready.

Pour the liquid mixture into a large bowl. Start adding the dry ingredients, sifting them into the bowl with the aid of a fine mesh sieve. Start with the cocoa powder, followed by baking soda, baking powder and flour. Whisk to combine, being careful not to overmix.

Temper the chocolate: Place two-thirds of the chopped chocolate in the top pan of a double boiler or in a large bowl set over a smaller saucepan filled with barely simmering water. Stir constantly until the chocolate is melted and it reaches a temperature of 118°F (see notes).