Brigadier: In a medium pan, place the condensed milk, the cream, the Melken Half Bitter Chocolate and lead to medium heat for 15 minutes or until when you turn the pan it comes off the bottom, set aside.

Shell and filling: In a medium bowl, place the Top Milky and melt it according to package instructions. Put Top Milky in the bow shapes and take it to freeze. Place the reserved brigadeiro in the pastry bag and fill the bottom of the mold, place a piece of panettone or chocotone and cover with Top Milky and refrigerate until it crystallizes and releases from the mold.

Serve immediately!