Colorful crispy confectionery

1.

Mince the couverture and melt separately in a hot water bath. Mix the raisins, almonds and corn flakes and divide the amount into thirds. Mix one part each with one of the couvertures. Use two teaspoons to put small heaps on a board covered with aluminum foil.

2.

Let set in the refrigerator. Then place in the praline molds.