Melt and temper the chocolate as I have mentioned above. (about 20 minutes).
When the chocolate warm add the amul butter and stir well. This will give the chocolate and extra shine.
Fill your chocolate mould with the prepared chocolate. Turn the mould on a butter paper or the bowl. Cool in the fridge about 10 minutes.
Repeat 2-3 times this will give a thick side to the chocolate. Refrigerate after every addition.
Now fill the butterscotch and dulce in the moulds. Take care not to fill to the brim.
Add the melted chocolate on the filling and scrape off the excess. This will give the chocolate a clean finish.
Place the mould in the fridge to set for another 1/2 an hour. Unmould and warp if they are left after the attack.
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