Melt the three chocolates separately in a pan in a bain-marie at 45°C. The chocolate must be tempered to obtain a shiny, brittle, melting chocolate.

Dark chocolate :

1. Melt in a bain-marie, stirring regularly. At 45°C, all the chocolate is melted.

2. Lower the temperature to 28/29°C: place the saucepan with the chocolate in a bowl of cold water and keep stirring: you don't want it to harden on the edges of the container.

3. Raise the temperature to 31/32°C.

4. The chocolate is ready!

For milk chocolate, perform the same operation, lowering the temperature to 27/28°C and then raising it to 30/31°C.

For white chocolate, perform the same operation, lowering the temperature to 26/27°C and then raising it to 29/30°C.

Pour the chocolates into different molds each time.

Immediately sprinkle over the top:

• For molds with white chocolate: blueberry hearts and speculos cut into tiny pieces.

• For molds with milk chocolate: cocoa nibs and orange chips.

• For molds with dark chocolate: cranberry hearts and crushed pistachios.

Leave to harden for 15 min in the fridge before unmolding and enjoying.