1. Temper the chocolate, fill the moulds and leave to cool in the frigde. 2. Once the chocolate is ready, fill ¾ of the moulds with half of toasted pine nuts cream, and pieces of crystallized pine nuts, and half of crumble. Leave to cool in the frigde for 1 hour. 3. Temper the dark chocolate. Fill the dark chocolate pralines half with candy apple and half with the raisin sauce. Leave to cool in the frigde for 1 hour. 4. Fill both of the dark and white chocolate pralines with the temper chocolate left.
Place the pawns on the chessboard alternating the colours.