Chocolate chopped into a laminating bag or a small pot, a large pot of hot water, temperature control at 40 ~ 60 degrees, a small pot in a large pot of water to melt chocolate, chocolate do not enter the water. After the chocolate is completely melted to no particles, slightly lower the temperature to 35 degrees, pour into the mold, pour full. Let it stand at room temperature for 10 minutes or so, then invert the mold, and the outer layer of chocolate will be formed. Pour in the filling, jam, hazelnut spread or another color of chocolate, 8 minutes full, and let it rest for 10 minutes. Pour in the melted white chocolate, cover the mold with a spatula and put it in the fridge for 20 minutes. After taking out, gently knock the mold, completely solidified chocolate is very easy to release the mold Oh. The centerpiece of the cut.