Blend together the Wafer crumbs, Cream cheese and Latte mix until a smooth dough forms.

Spoon out about a tablespoon of dough and roll into a ball. Place on a parchment paper lined baking sheet, repeat with remaining dough. Place in freezer at least 1 hour.

Melt the Almond bark in a microwave safe bowl on high 90 seconds. Stir until smooth.

Remove the frozen dough a couple at a time and using a fork and spoon dip and roll to coat. Pick up on the end of the fork and gently tap straight up and down to smooth the coating and remove any excess. Place on parchment paper to set. Repeat with remaining dough.

Melt the Dark chocolate in the microwave in 20 second increments stirring after each until melted and smooth.

Using a spoon, scoop up some of the melted chocolate. Hold the spoon at an angle so the chocolate slowly starts to run off. Rhythmically sweep the spoon back and forth over the bonbons to make the chocolate stripes on top, repeat until all bonbons are topped.

Store in an airtight container in the refrigerator.