Sift all-purpose flour and toast in a frying pan over low heat, stirring continuously.

Toast flour for about 8-12 minutes or until turns to light brown.

Fire off and make a well in the center, add butter and let it melt while the pan is hot.

Add sugar and skimmed milk and mix well until well combined.

Add rice crispies, mix and let it cool.

Line 1oz. puto molders with paper liners and fill each mold at least 1½ tablespoon of polvoron mixture.

Press down with pressure with the back of your spoon, and repeat the process until done and set aside.

Preheat water in a saucepan over low heat and cover with a lid.

Roughly chop the dark chocolate and transfer into a heatproof or stainless steel bowl.

Place the bowl, on top of your saucepan of simmering water and stir the chocolate until completely melted.

Fire off, carefully wipe the bottom of your bowl, and transfer in your working area.

Scoop about one tablespoon of melted chocolate and pour into your polvoron.

Tilt your molder in a circular motion to cover the entire polvoron.

Repeat the process until all your polvoron are fully covered with melted chocolate.

Decorate with sprinkles on top and refrigerate to set.