Add TENDER DESSERT/TENDER MIX to the cream and whip in a planetary mixer. Add the caramel 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 TOFFEE DÂ’OR CARAMEL in the center. Close with the caramel soft ice-cream and insert the stick. Put into the blast freezer and bring to a temperature of -40°C. Remove quickly fom the moulds and cover with JOYCOUVERTURE EXTRA CHOC DARK previously heated to 35°C. Decorate the surface as you wish.