Place praline molds (silicone molds) in the freezer. Gently melt the the chocolate on a low temperature over a water bath in a saucepan. Remove the cold praline molds and coat the edges with a layer of the melted chocolate. Place in the freezer again. Feel free to repeat this step a second time after a couple of minutes to make sure that all the edges are completely covered. Save some of the chocolate as the last of it will be filled and used as a base for the pralines. Mix together fiber syrup, the white chocolate spread and saffron in a saucepan and bring to the boil. Reduce the heat to medium and stir for about 5 minutes. Take the chocolate molds out of the freezer and fill the molds with the warm saffron school (not all the way to the edge) When all the pralines are filled, place the molds in the freezer again while gently heating the remaining chocolate. Then cover the pralines with the last chocolate. Place in the freezer again and leave to rest for at least 2 hours. Merry Christmas!