Chop chocolate and melt in microwave or water bath
Covera bottle cork-lined with film paper and do the capsules by entering into melted chocolate. Drain. Once the chocolate is solidified, remove the film.

Tigernut Cream:

crush the tigernut with the milk, cream and sugar. Allow it to cool in the refrigerator and strain.

Presentation:

Deposit into each cup, a spoonful of tigernut cream. Decorated with chopped mint.