Chickpea and Chocolate Bershtok; Small but full of flavour and pleasure!

Ingredients:
Chickpea flour 1 French cup
3 tablespoons solid oil
(The amount of oil is not exact. Add enough oil to form a dough so that it will solidify after cooling)
1 dessertspoon cardamom powder
Half a French cup powdered sugar
30 chocolate coins (or chocolate bars in the required amount)
Recipe:
First, melt the chocolates in a bain-marie or microwave, then pour them into a nylon funnel, now take the silicone molds and pour a little of the funnel containing the melted chocolate into the molds, then put the molds in the refrigerator until the chocolates take the shape of the mold and harden.
Now, roast the chickpea flour over low heat for 10 minutes, then add the solid oil and roast well.Turn off the heat and add cardamom powder and then powdered sugar to the chickpea flour and mix well, until the ingredients are shaped into halva. (Note: Be careful that the halva is not too dry and not too loose) and let the halva cool down a little. Now take the moulds out of the refrigerator and pour the prepared halva into the moulds over the hardened chocolates and press the surface a little with your finger. Then, put the moulds in the refrigerator for 2 hours so that the ingredients are well sealed together. After this time, take the molds out of the refrigerator and remove the prepared bershtok from the molds, and arrange them in a dish.
The bershtok chickpea is ready to serve, enjoy.