Method

• 1.
  Melt white and dark chocolates in separate heatproof bowls over simmering water, making sure the bowls do not touch the water, then allow to cool slightly.
• 2.
  To fill the moulds*, place 1 teaspoon of white then a teaspoon of dark chocolate in each mould and use a wooden skewer to swirl the chocolates together. Give mould a few taps on the counter to dispel any air bubbles, cool completely and refrigerate for about 1 hour or until firm.