Melt milk chocolate candy coating or melt and temper milk chocolate. Blend in 1/3 cup filbert paste. Put into squeeze bottle. Cut cap of squeeze bottle to make larger opening. Squirt mixture into #3 foil cups, filling only half full. Melt dark chocolate candy coating or melt and temper dark chocolate. Blend in 1/3 cup filbert paste. Put into squeeze bottle. Cut cap of second squeeze bottle to make larger opening. Squirt mixture over the first layer in the #3 cups. Let set at room temperature. NOTE- Real chocolate must be spooned into foil cups.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.
