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

Ingredient Substitutions

• Instead of Dark chocolate: milk chocolate
• Instead of White chocolate: white milk chocolate
• Instead of Sunflower or rapeseed oil: neutral vegetable oil
• Instead of Shelled hazelnuts: almonds
• Instead of Shelled pistachios: cashews
• Instead of Unsalted butter: margarine
• Instead of Sweetened condensed milk: unsweetened condensed milk + sugar
• Instead of Hazelnut powder: almond powder
• Instead of Pistachio powder: cashew powder
• Instead of Salted butter caramel: simple caramel
• Instead of Praline: crushed caramelized hazelnuts
• Instead of Crushed pistachios: sliced almonds
• Instead of Edible flowers (dried rose petals): hibiscus flowers
• Instead of Speculoos biscuits: ladyfingers
• Instead of Butter (for the speculoos dough): margarine
• Instead of White chocolate (for speculoos coating): milk chocolate

Equipment Needed

• Bain‑marie or microwave
• Silicone molds (various shapes)
• Wok or large pan
• Silicone spatula
• Mixing bowl
• Mixer or food processor (optional)
• Fork or small spoon for tapping the molds (optional)
• Refrigerator and freezer
• Kitchen scale
• Parchment paper (optional)

Critical Steps — Do Not Skip

• Melt the chocolate without burning it
• Properly freeze the chocolate shells before filling
• Achieve the right consistency of the nut paste (not too liquid, not too dry)
• Allow the chocolates and biscuits to firm sufficiently before demoulding

Chef Tips from the Video

• For an even shinier effect, add a pinch of cocoa butter at the end of the chocolate melting.
• Use a small kitchen brush to spread the caramel evenly.
• Dried rose petals add a delicate aromatic note; do not use them excessively so as not to alter the flavor.

Troubleshooting

Storage

Refrigerator: Store the chocolates and biscuits in an airtight container in the refrigerator for 3‑4 days.

Freezer: Can be frozen up to 1 month, but the nut texture may change slightly.

Room temperature: Consume within 24 hours if kept at room temperature, especially in hot climates.

Make-Ahead Tips

• Prepare the chocolate shells and nut paste the day before and keep them separately in the refrigerator.
• The speculoos biscuits can be shaped and refrigerated 24 h in advance; the white chocolate glaze is applied just before serving.