Ingredients: 20 teaspoons of hazelnut caramel frosting ( about 2 teaspoons per heart), 50 grams of dark chocolate (melted) and possibly some disco dip or nuts for decoration.

Step 1

Grab a mold in which you can make the chocolates.

Step 2

Put about 2 teaspoons of frosting in the heart and when you've done everything, put it in the freezer.

Step 3

In the meantime, melt the chocolate in a bain-marie.

Step 4

Place a piece of baking paper on the counter and place a cake rack on the baking paper. Remove the chocolates from the freezer and push them out of the mold. Place the chocolates on the cake rack.

Step 5

If you want to decorate with the disco dip or nuts, have them ready and work quickly. Take a teaspoon of chocolate from the pan and pour it over 1 bonbon. Decorate with disco dip or nuts if desired. The chocolate hardens quickly. Repeat this until the chocolate is used up.

Step 6

Place the chocolates in a container and put it in the freezer. If you want to eat a bonbon, take it out of the freezer about 10 minutes in advance. You can also store it in the refrigerator.

Step 7

Would you like to treat these chocolates at work? Then put them in your boho tiffin and preferably keep your boho tiffin in the refrigerator at work. I wonder if you can take a chocolate home with you!