Melt milk chocolate and white chocolate. To each well of a plastic form, add small amount of white chocolate and put the form to the fridge for 5 minutes. Next fill wells with milk chocolate and the excess remove by turning the form upside down. Put the form with milk chocolate in wells to the fridge for 30 minutes.

Dissolve 50g of milk chocolate in espresso and pour the tilling to a bag.

Fill the wells with coffee filling and put the form to the fridge for 15 minutes.

Cover everything with melted chocolate and remove the excess. Put the form with chocolates to the frizzer for at least 30 minutes.

To remove chocolates from the form, just throw the form down on a table.

Repeat this to remove all chocolates.