In a stand mixer put all the ingredients except the chocolate and mix until combined. At first, it will be grainy but after 2-3 minutes you should have 2-3 big chunks. If the texture is smooth, you are done.

Cut the ball in half and put one half between 2 parchment papers, press it with your hands then roll it using a rolling pin. Roll until you have the desired thickness, somewhere between 1/8 to 1/4″. Repeat for the second half. Note you can do it in 1 shot but it will get very difficult to roll it down. Just easier to split the job in half.

At this point, the mixture will be soft so put it in the fridge for 30-60 minutes.

Take it out of the fridge, remove the top parchment paper, and then using a cookie cutter(or a shooter glass), make circles or whatever shape you fancy. Put the pieces back in the freezer for at least 15 minutes. This will make things easier for the chocolate coating.