Add a few drops of brown oil-based food colouring to ¾ of the white chocolate to create a tan colour. Coat the insides of a square chocolate mold with the tan chocolate to create the shell of the chocolates. Place the mold in the freezer for 10 minutes for the chocolate to set.

Place the homemade dulce de leche in a piping bag and fill the chocolates 2/3 of the way full. Stick some salted peanuts into the caramel. Top with more melted tan-coloured chocolate to create the base of the chocolates. Place the mold in the freezer for the chocolate to fully set, about 20 minutes.

Unmold the chocolates and set them on a sheet of parchment paper. Dye the remaining white chocolate a deep red colour. Place the red chocolate and dark chocolate in piping bags and slice a small hole at the end of each bag.

Pipe a check pattern with the red and dark chocolate onto the chocolates. Follow the order as shown in the video to create an authentic check pattern.

Place the chocolates in the freezer for a final 15 minutes for the chocolate to set, and enjoy!