First, prepare dark cover chocolate by chopping it into small pieces. Put the chopped chocolate in a bowl larger than the bowl to be double-baked and melt it in water just before it boils. The first time you melt chocolate, the temperature rises to 50 degrees. When the temperature of chocolate rises to 50 degrees Celsius, dip the chocolate in cold water and lower the temperature to 27 degrees Celsius. When the temperature of the chocolate goes down to 27 degrees Celsius, it is soaked in warm water again to raise the temperature to 32 degrees Celsius.

Add the prepared rice crocan to the tempered chocolate and mix well. Put it in a piping bag and fill the desired mold with chocolate.

Scrub the surface with a scraper to make the surface flat, then put mold in a cool place or refrigerator to harden the chocolate. Complete when chocolate and mold are completely separated.