husks

1 – Melt and temper the Melken Line chocolates as indicated on our packaging and mold the diamond tablets using three-part silicone moulds.

2-Take the fridge to crystallize around 15 minutes.

3- Book.

ganache
In a bowl, heat the cream without letting it boil, then the Melken Milk Chocolate, mix until you get a homogeneous and shiny cream.
Take to fridge for approximately 30 minutes. Done that, you can stuff your shells.

Repeat this process with all other flavors.

Note: Replace the handmade ganache with the Melken filling and topping line or even our Melken ganache line if you prefer