For the ice cream confectionery, chop chocolate coating. Fill silicone praline molds with a little colored sprinkles each. Melt Ceres in a saucepan on the stove. Remove from heat.
Sift in powdered sugar and stir well. Stir in chopped couverture and stir until everything is liquid. Pour into ramekins and refrigerate.
After about 2 hours, remove from ramekins and place in paper capsules.
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