Mix the cooled butter with powdered sugar until smooth. Add the flour and knead thoroughly. Chill. Then roll out to a thickness of about 4 mm and cut out the desired shapes. Bake at 220°C for about 8 minutes.

Soak the gelatin in cold water and pour boiled cream over the Bellaria White Chocolate. Then add the gelatin dissolved in a water bath or microwave and mix all the ingredients thoroughly. Bring to a temperature of 28°C and combine with the previously whipped cream.

Boil both purees. Combine with pectin and pour into suitable forms.

After thoroughly combining, heat the Terravita White Coating and oil to a maximum temperature of 45°C. Divide the mass in half. Combine the first half of the mass with yellow food colouring, and the second half with red food colouring. Pour the yellow mass into the spray gun. Remove the molds with single portions from the freezer, and then the single portions from the molds. First, spray the deep-frozen product with a lighter colour. Then pour the darker mass into the washed spray gun and apply the suede, shading the colour.