Avela Cream and Beijinho Bonbons

1

Melt the chocolate in the microwave for 3 minutes on medium heat

2

Remove from the oven and stir until smooth

3

Transfer to a clean, dry refrigerator and stir the chocolate until it cools slightly, giving the sensation of coldness when touched

4

Fill a bombon mold with the melted chocolate and flip it upside down to drain excess chocolate

5

Place in the refrigerator on aluminum paper and let it set

6

Remove from the refrigerator, spread beijinho and avela cream into the bombons' cavities, and close them with the remaining melted chocolate

7

Return the mold to the refrigerator and let it set until the mold becomes opaque

8

Unmold carefully

9

Brush a little of the melted chocolate over the bonbons and sprinkle with pecan praline

10

Let it sit at room temperature for one hour

11

Use your preferred packaging.