Chop the white chocolates into small pieces.

Micro in 100 power for 60 to 80 seconds

Stir with a spoon till the chocolate is creamy and flowy with no lumps

Add the pink color and stir till it dissolves completely

Pour on the molds with a spoon

Turn the mold upside down on the bow till the extra chocolate flows out.

Keep it in refrigerator for sometimes.

Repeat the process of pouring chocolate and draining the extra chocolates. Wipe the spaces outside the mold with a tissue.

Keep it in refrigerator for another 5 to10 minutes.

Unmold the chocolate shells

Micro the spready for 10 to 20 seconds till its thick and flowy.

With a spoon fill up the shells with the spready.

Pour the remaining white chocolate in a piping bag and seal the top.

Keep it in refrigerator for another 5 to10 minutes and ready to serve.