Popping candy skull

Method

1. For the filling: Mix all ingredients together. Cool the mixture to 26°C.
2. For the chocolates: Chop 100 g of dark chocolate and melt 2/3 until it reaches 40°C. Once this temperature has been reached, add the remaining finely chopped chocolate and stir until a you have a homogeneous chocolate paste. With a brush, paint the sides of the mould with the melted chocolate and store in the fridge. Fill the chocolates with the filling. Let it stand. With the remaining dark chocolate, repeat step 1 and cover. Allow to cool and then they are ready for fun!