Add TENDER DESSERT/TENDER MIX to the cream and whip in a planetary mixer. Add the cappuccino paste and mix. With a pastry bag, fill by half the special silicone moulds for ice-cream on a stick and place a small amount of JOYCREAM DARK in the center. Close with the cappuccino soft ice-cream and insert a stick. Put into the blast freezer and bring the temperature to -40°C. Remove from the moulds quickly and cover with JOYCOUVERTURE CAPPUCCINO or JOYCOUVERTURE EXTRA CHOC WHITE previously heated to 35°C. Decorate the surface as you wish.