Kong Haakon

Prepare a small assortment of chocolate fillings such as hazelnut praline, almond marzipan, caramel, and fruit ganache.

Temper dark and milk chocolate so the shells set shiny and crisp.

Mold or dip individual pieces, filling each with a distinct center and sealing the bottoms neatly.

Let the chocolates set, then arrange the assortment on a serving tray for sharing.