The cooking time includes the freezing of candy. Soak the gelatine in 3 tbsp water. In a bowl, mix the egg yolks and sugar.

Set the bowl in a water bath and whisk until until the mixture will increase in volume. Champagne bring to a boil and a thin stream to enter into the yolk mass, continuing to mix. Beat for at least 10 minutes, even if you have reached the desired consistency before then, or sauce may fall off and flake. Sabayon needs to increase in volume and thicken. Remove from the water bath.

Gelatin heat on low heat until dissolved. In a water bath or in the microwave at minimum power to melt the chocolate. It is important not to overheat the chocolate. Once the chocolate began to melt, it is better to remove it from the heat or remove from the microwave and just stir until it is completely melted. Mix the chocolate with the dissolved gelatin. Carefully with spatula motions down to mix the chocolate into the Sabayon, trying to keep mass is not settled.

Put the mass in molds (silicone is better) and put into the refrigerator until firm.

Melt remaining dark and white chocolate in separate bowls. Remove frozen candy from the molds and spread on a Board or silicone Mat. With the help of culinary brush, apply one piece of candy dark chocolate, the other white. I wanted a textured surface, so I deliberately applied the chocolate rough strokes, as well as sweets were cold, the chocolate froze instantly.

After a complete surface treatment to remove the candy for a few minutes in the freezer, then get it, and flip the handle the back side of the candy the same way. Bon appetit!