Split the three different kinds of chocolates in three separate, big bowls. Boil up the first of the three fresh crème cups in a medium pot, without boiling the pot so much up. Empty it in the bowl with the couverture and churn well with a wooden ladle until the chocolate melts and make a thick mixture. Empty it in small glasses of your choice and put them in the freezer for 20 minutes until it becomes stable. Boil up the second out of three cups with crème and empty it in the bowl with the broken milk chocolate. Stir well until the chocolate melts. Take out of the freezer the glasses and add the melted chocolate mixture in the stable one and put them back in the freezer for another 20 minutes. Finally, boil up the last cup of fresh crème that is left and empty it in the bowl with the broken, white chocolate stirring well until the chocolate melts. Take out of the freezer the glasses and empty the melted, white chocolate in the solid milk chocolate. Put it in the refrigerator for about 5 hours until all the chocolate mixtures tighten up.
Serve with some berries and cinnamon.