Assortment of pistachio and hazelnut chocolates and speculoos biscuits

Ingredients

• 200 g Dark chocolate (break into pieces to facilitate melting)
• 200 g White chocolate (break into pieces)
• 2 c. à soupe Sunflower or rapeseed oil (to give shine to the chocolate)
• 200 g Shelled hazelnuts (lightly toasted before use)
• 200 g Shelled pistachios (lightly toasted before use)
• 100 g Unsalted butter (for cooking the nuts)
• 397 g Sweetened condensed milk (a full can (about 400 g))
• 50 g Hazelnut powder (to flavor half of the paste)
• 50 g Pistachio powder (to flavor the other half of the paste)
• 100 g Salted butter caramel (to decorate the shells)
• 50 g Praline (hazelnut or almond praline)
• 30 g Crushed pistachios (for final decoration)
• 10 g Edible flowers (dried rose petals) (for decorative touch)
• 200 g Speculoos biscuits (ground into fine powder)
• 30 g Butter (for the speculoos dough) (to bind the speculoos powder)
• 100 g White chocolate (for speculoos coating) (melted and poured as glaze)

Instructions

1. Melt the dark chocolate

   Break the dark chocolate into pieces, place it in a heat‑proof bowl and melt it over a bain‑marie or 30 s in the microwave, stirring every 10 s until you obtain a smooth paste.

   Time: PT2M

2. Add oil to the dark chocolate

   Incorporate 1 tbsp sunflower or rapeseed oil into the melted chocolate and mix until the mixture is glossy.

   Time: PT1M

3. Melt the white chocolate

   Repeat the same operation with the white chocolate: break it, melt it and add 1 tbsp oil.

   Time: PT2M

4. Fill the silicone molds

   Pour about 1/3 of the melted dark chocolate into each cavity of the mold, tap lightly to smooth the surface. Repeat with white chocolate in other molds.

   Time: PT5M

5. Freeze the chocolate shells

   Place the molds in the freezer for 30 minutes so the shells solidify.

   Time: PT30M

6. Prepare the nut paste

   In a wok, melt the butter over medium heat, add the hazelnuts and pistachios (in two separate pans) and toast them for 10 minutes, stirring constantly.

   Time: PT10M

   Temperature: Medium

7. Incorporate the sweetened condensed milk

   Add the sweetened condensed milk gradually, mixing until you obtain a paste that holds together when lifted with the spatula.

   Time: PT5M

8. Divide and flavor the paste

   Separate the paste into two equal parts. In the first, incorporate the hazelnut powder; in the second, the pistachio powder. Knead until homogeneous.

   Time: PT5M

9. Fill the chocolate shells

   Remove the molds from the freezer, place a spoonful of hazelnut paste in each dark chocolate shell and pistachio paste in each white chocolate shell.

   Time: PT10M

10. Cool the filled chocolates

    Place the filled molds in the refrigerator (not the freezer) for 1 hour so the filling solidifies.

    Time: PT60M

11. Decorate the chocolates

    Unmold the chocolates, glaze with salted butter caramel, sprinkle with praline, crushed pistachios and dried rose petals.

    Time: PT10M

12. Prepare the speculoos dough

    Grind the speculoos biscuits into a fine powder, add the melted butter and mix until you obtain a homogeneous dough.

    Time: PT10M

13. Form the speculoos biscuits

    Fill the silicone molds (sun shape) with the speculoos dough, press lightly.

    Time: PT5M

14. Cool the speculoos biscuits

    Refrigerate the biscuits for 1 hour so they firm up.

    Time: PT60M

15. Glaze the biscuits with white chocolate

    Melt 100 g of white chocolate, glaze each speculoos biscuit with a stream of white chocolate using a spoon or piping bag.

    Time: PT5M

Nutrition Facts

Calories

410

Protein

5 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g