Cut white chocholates into small pieces. Melt it through double boiling system. Cool the white chocolate by stirring continuously. Then mix half of it with nolen gur along with butter and cover the surface with sarin wrap. Keep the mixture aside for 3 to 4 hours.

Then take the dark chocolate, cut into small pieces and melt in a separate bowl in the same way as earlier. Add cocoa butter with it. After cooling the dark chocolate pour it into the mould. Tap the mould for 6/8 times so that bobbles come out. After 2 to 3 minutes pour the liquid back into the same pan and refrigerate the mould for 5 minutes. The liquid chocolate will solidify and take the proper shape of the mould. Clean the surface of the mould accordingly.

Then pour the nolen gur mix liquid white chocholate into the hollow shells of dark chocolate and again tap the mould for 7/8 times and put the mould again in the freezer to set the liquid chocolate. Take out the mould after 5 minutes and pour the melted dark chocolate over the nolen gur mixed white chocholate to cover and seal it up. Again put the mould into freezer for another 5 minutes for the last time.

After 5 minutes take out the mould from freezer and wait for a minute. Then demould the chocolates with a big tap over a butter paper. Finally pour the balance white chocholate into a small piping and make some design as per your choice to make it attractive. Put them on an acetate sheet for drying up. Wrap the nolen gur filled chocolates and gift them to your family as well as friends. See how happy they will.