Melt chocolate in a microwave and keep stirring with a spoon for 2 minutes for temper the chocolate and bring it to room temperature.
Spoon melted chocolate in the chocolate tray to fill the mould nicely. Tap 2 times.
Invert the tray and holding the tray over the chocolate bowl, remove extra chocolate with a palette knife and make shells.
Keep the tray in the freezer for 10 minutes.
In a bowl add milk powder, condensed milk, cashew nut, color, and essence and mix well.
Take out the set chocolate tray. Put some mixture in each shell and then spoon melted chocolate to cover the top.
Scrape off the excess chocolate gently with a palette knife.
Keep the tray in the fridge to set for at least 2 hours.
Invert the tray and tap lightly to unmould the chocolate.
Store covered and refrigerated.