Temper the milk chocolate.

Lay out two strips of transfer sheets onto a tray.

Place the chocolate into a piping bag.

Pipe five round discs on to each sheet leaving 2cm in between each one.

Tap to flatten the discs then place in a lollie stick.

Before it dries, sprinkle on the white crispearls and milk chocolate flakes.

Allow to set then place in fridge to full set.