Whisk the whites until the bottom is out of sight, then add sugar three times to make a firm meringue of 80 to 90 percent.

Add sifted almond powder, sugar powder and cocoa powder, mix gently, and rub the dough on the cheek wall to make macaronage.

When you drop the dough, make a layer and slowly drop, put the dough in a piping bag with a 7mm round tip and pan it into a bear shape. First, squeeze the ear into a smaller circle, and then squeeze the face into a larger circle. Then drop it on the floor a few times to clean up the dough.

Dry at room temperature for 30 minutes to an hour until there is nothing on the surface. If you touch it, there's nothing that comes off, and it's slightly solid.

Bake in a preheated oven at 150 degrees for about 15 minutes. Shake it and if you don't move, it's all cooked Cool with a pan and transfer to a cooling net to cool completely.

Make a brown face with a chocolate pen. Complete the eyes with dark chocolate and the nose with white chocolate like a process shot.

Make milk ganache with the filling There was no whipped cream, so I made ganache using low-fat milk Heat the milk until it boils slightly around the saucepan, then melt the chocolate and mix well.

When smooth ganache is completed, harden to a suitable concentration for sanding. Put it in a piping bag, squeeze the ganache into the finished cock and sand it. If you ripen it in the refrigerator for a day or two, it's done!