Melt dark chocolate on double boiler at 55 to 58 degree Celsius.

Cool it by spreading it on work table with the help of palate knife.

Repeat the same process two to three times.

Now pour it in mould and then remove the filled chocolate, it will make outer layer of the chocolate.

Cool it for 20 minutes.

Now mix together paan Masala and gulkand and make small balls.

Take out chocolate mould, fill it with paan balls.

Top it with the remaining chocolate, tap the mould to remove any air bubbles present in the chocolate and scrap out excess chocolate.

Set it in the refrigerator for 2 to 3 hours.

De-mould it and the chocolates are ready to be served.

I have done plating with white chocolate and chocolate flower.