Cappuccino Pralines

Break the white chocolate into pieces and melt together with 20 g of palm fat in a heatproof bowl over a hot water bath.

Break the coffee chocolate into pieces and melt together with 20 g of palm fat in a second heatproof bowl over a hot water bath.

Fill the chocolate molds first to about one third with the white chocolate.

Then continue filling the molds with the coffee chocolate so the pralines become two-toned.

Let the filled molds cool completely until the chocolate has set.

Once the chocolate is firm, carefully press the pralines out of the mold.