Crunchy Kiss

Method

1. Chop up 100 g / 3.5 oz of thewhite chocolate and melt 2/3 of it inbain Marie until the temperature reaches 40ºC/104ºF. Once the temperature has been reached, add the remaining chocolate, finely chopped, and stir until you have a homogeneous chocolate paste. Add the colouring until you achieve the desired red colour.
2. With the help of a brush, paint the cavities of the mould with the melted chocolate and place in the fridge.
3. Melt the milk chocolate until the temperature reaches 38ºC/100ºF.
4. Mix the chocolate, the praline and the chopped wafer.
5. Cool the mixture for a few minutes until it reaches room temperature.
6. Fill the cavities almost to the top.
7. With the remaining whitechocolate, repeat step 1 and cover the cavities. Leave to cool, and ready to kiss!