Combine the beans, agave, milk, vanilla, and almond extract in a food processor.
Process until perfectly smooth.
Add the chocolate and process again until perfectly smooth, stopping to scrape the sides with a rubber spatula.
Store in an airtight container in the fridge.
To use as a spread, let sit at room temperature for 15 minutes.
To use as syrup, slowly heat on the stove in a small saucepan over low heat until it reaches a syrupy consistency.