The peanut butter bonbons of janny and jacqueline

Provide the plastic tray or baking dish with a layer of baking paper.

Put a pan of boiling water on the fire. Hang a smaller pan and melt the milk chocolate au bain marie until the chocolate is just liquid. Add the peanut butter to the melted chocolate, stir well and pour the mixture into the plastic container.

Let the mixture stiffen in the refrigerator for 1.5 hours until the resulting paste has become cuttable. Cut the sides with a knife and turn the container over. Cut the peanut butter chocolate slice into twenty cubes of equal size. Prick a cocktail stick in every bonbon.

Melt the rest of the chocolate (milk, pure or white) au bain marie. Immerse the bonbon in the melted chocolate. Decide for yourself whether you want the whole bonbon or just the top of a late chocolate. Shake off the excess chocolate.

Dip the bottom of the chocolate into a layer of sprinkles or sprinkles and let the chocolates dry well on a sheet of baking paper. This takes about half an hour.

Pull the cocktail sticks out of the chocolates and place them on a nice plate.