Bring a medium saucepan of water to a gentle boil, and place a heat proof glass bowl upon it so it's above the water and not touching it. Add 200g of the milk chocolate, broken into cubes. Allow to melt down, stirring occasionally.

Take one of your moulds and choose some sprinkles and add a little to each mould. Now, if you're adding flavouring to the chocolate, add in a few drops of extract, and taste. Add more if needed. Stir well.

If the chocolate doesn't seem loose enough, add in 1/2 tbsp coconut oil and stir through well. Spoon melted chocolate into the mould and then scrape off any excess using the scraper.

Add the glass bowl back onto the heat & add the other 200g of milk chocolate. This time, once melted add a dash of warmed milk in & stir really well until you get a thicker ganache-like consistency. I find it best to add the milk a tbsp at a time, to achieve the correct texture. It should be dark brown & glossy.

Repeat the process of adding sprinkles into a mould, spooning in the mixture and scraping off the excess. Wash the glass bowl out and dry thoroughly so it's ready for the white chocolate next.

Again, repeat the process, except with white chocolate this time (don't add milk though, just melt down the chocolate). Again if needed add 1/2 tbsp coconut oil to loosen the chocolate if it seems too thick. Pour into your moulds again. Scrape off the excess. Place all the chocolate moulds into the fridge for approximately 1 hour to set solid.

Carefully turn out the chocolates and place on a plate then refrigerate again for around 10 mins so they keep their shape well. Enjoy! :)