Bring to the boil.
Take the cream away from the heat, add the cuberdons and melt them in the cream.
Leave to simmer on a low heat until they’re well absorbed.
Sieve to avoid any lumps.
Leave to cool.
Temper the chocolate and create moulded praline spheres.
After hardening, fill the moulds with the cuberdon crème. After setting and crystallizing, close the chocolate shells and unmould.