With

Put 60g of cookie dough in every 8cm circle mold.
Add 5g of dried fruit of your choice on every cookie, and 10g of pistoles of the chocolate of your choice.
Bake at 160°C for 5 minutes, then for 1 minute without circle.
Coat one half of the cookie with dark chocolate couverture Extra-Bitter Guayaquil or with white chocolate Zéphyr Caramel.
Add the coated nibs:Zéphyr Caramel, Extra-Bitter Guyaquil.