Remove the seed and shape the peach halves into round balls. Heat water in a non stick pan. Put the dark and white chocolate in 2 separate bowls, keep these bowls, one after the other, over the hot water and melt.
Stuff the peaches with kalakand. Remove the skin of the peaches and string them on satay sticks. Whisk the dark chocolate as well as the white chocolate. Dip each peach into white chocolate and keep in the refrigerator for 2-3 minutes. Dip each white chocolate coated peach into dark chocolate and keep in the refrigerator for 2-3 minutes.