Melt the chocolate in a bowl with milk.
Spread the melted chocolate into the molds, using a spoon and covering the edges well.
Leave to cool for 5 minutes in the refrigerator.
Heat the cream, cut white chocolate into slivers and add it to the hot liquid.
Mix well until creamy smooth.
Fill the mold coated with chocolate, place the sticks in the mould and leave it to cool for 10 minutes in the refrigerator.
Finally cover the white part with the remaining milk chocolate, using a spatula or the flat end of a knife to smooth and level off the surface.
Once hardened, remove it delicately from the mould. Keep this dessert in the refrigerator or in a cool place for two or three days.
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