In any mold of your choice, spread a thin, even layer of chocolate inside each shape. Place these chocolate shells in the fridge or freezer until set.

Fill the chocolate about ¾ full with the filling of your choice. Return to the fridge or freezer to set.

Top with more melted chocolate to create a flat base for the chocolate. Cool to set, and enjoy! If you’re not using tempered chocolate, these chocolates will need to be stored in the refrigerator.

If you would like to make the dulce de leche at home, place 1 entire can of sweetened condensed milk into a pot, and cover with water. Bring to a boil, and boil on high for 3 hours or on low for 6 hours. Remember to keep topping up the water as it evaporates. Once it has finished boiling, remove the can from the pot and rinse with cold water. Open the can and you’ll have homemade dulce de leche!

Following the steps above on how to make the filled chocolate, fill the milk chocolate shells with the dulce de leche and top with more melted chocolate.

Cut the ginger into pieces that will easily fit into the mold. Following the steps above on how to make the filled chocolate, place the pieces of ginger into the dark chocolate shells, and fill the rest of the mold up with melted chocolate.

Following the steps above on how to make the filled chocolate, spoon some jam into the white chocolate shells. Top with more melted chocolate and wait until fully set.

Dye the remaining white chocolate pink using red food coloring, and place in a piping bag with a very narrow tip. Turn the chocolates out onto a flat surface, and drizzle the pink chocolate over them. Return to the fridge to set.

In a piping bag fitted with a very small tip, drizzle some dark chocolate directly into the moulds. Set in the fridge or freezer. Once fully set, follow the steps above on how to make the filled chocolate by making white chocolate shells on top of the drizzled dark chocolate. Fill with nutella, then top with more melted white chocolate.

Following the steps above on how to make the filled chocolate, fill the milk chocolate shells with peanut butter, and then top with more melted chocolate. Allow to completely set.

Fill a piping bag fit with a very narrow tip with the remaining melted milk chocolate. Turn the chocolates out onto a flat surface, and drizzle some chocolate over top. Return to the fridge or freezer to set.

Following the steps above on how to make the filled chocolate, place one or two macadamia nuts inside the milk chocolate shells. Top with more melted milk chocolate and allow to fully set. Turn the chocolates out onto a flat surface, and then decorate the chocolates with white chocolate. I used Rilakkuma-shaped molds, so I gave him a white chocolate tummy. Allow to cool and set.

Make little polka dots inside the molds with the white chocolate, and let set. Following the steps above on how to make the filled chocolate, make the milk chocolate shells. Mix together some melted milk chocolate with the cereal, and spoon into the shells. Top with more melted chocolate and set.

Mix some green tea powder into the melted white chocolate until it reaches your desired shade of green. Following the steps above on how to make the filled chocolate, fill the green tea chocolate shells with the sweetened condensed milk. Place in the fridge or freezer to set, and make sure that the condensed milk is fully set before topping with more melted chocolate. Then cool and set.

Add a few drops of red food coloring to the white chocolate to make a dusty pink color. Following the steps above on how to make the filled chocolate, fill the pink white chocolate shells with cherry jam. Top with more melted chocolate and set.

Mix the sprinkles together with all of the white chocolate, and then pour directly into the mold and fill to the top. Place in the fridge or freezer to set.