Instructions:

1. For the chocolate filling :
   1 day before, place the bag of preparation in a fridge at +4°C (40°F) and leave it to defrost for 12 hours.
2. For the macarons :
   Sift together the almond meal and the confectioners’ sugar in a large bowl.
3. Beat the egg whites in a large bowl with whisk attachment until it becomes foamy then add the white sugar. Keep beating until it holds soft peaks.
4. Fold the almond meal and confectioner’s sugar mixture in the egg whites until it becomes uniform.
5. Transfer the mix to a piping bag fitted with a 0.5cm thick tip.
6. Pipe the mix onto the baking sheet in round shape; be careful to leave enough space between the piped macarons. Let them out at room temperature un l the top become firm (about 1 hour)..
7. Preheat the oven to 285°C (545°F).
8. Bake the macarons about 10 minutes until set.
9. Let the macarons cool down before filling.
10. Filling:
    Once the filling is completely defrosted, spread it directly from the original pouch or from a piping bag on flat sides of each macaron and top with remaining half..