Une idée cadeau 🎁 le BOUQUET de DATTES Enrobées 💐

Ingredients

• 20 pieces Dates (large, soft Algerian Medjool‑style dates; pit removed after cutting)
• 200 g Dark Chocolate (70% cocoa baking chocolate, high quality for shine)
• 200 g Milk Chocolate (smooth milk chocolate for coating)
• 200 g White Chocolate (sweet white chocolate for coating)
• 4 tbsp Nutella (hazelnut cocoa spread, used as a filling)
• 4 tbsp Peanut Butter (crunchy natural peanut butter, used as a filling)
• 4 tbsp Pistachio Paste (sweet pistachio paste for filling)
• 4 tbsp Kinder Bueno Spread (crunchy Kinder Bueno spread, used as a filling)
• 30 g Almonds (toasted, chopped; used as topping)
• 30 g Hazelnuts (toasted, chopped; used as topping and inside Nutella dates)
• 30 g Pistachios (shelled, chopped; used as topping and inside pistachio dates)
• 30 g Shredded Coconut (unsweetened, for topping chocolate‑dark dates)
• 1 tbsp Orange Zest (dried orange peel, for garnish on dark‑chocolate dates)
• 10 g Edible Dried Flowers (decorative, optional)
• 20 pieces Wooden Skewers (for assembling the bouquet)

Instructions

1. Pit and Slice the Dates

   Place each date on the cutting board, make a shallow lengthwise slit, and gently pry out the pit with your fingertip or the tip of the knife. Keep the dates whole for later filling.

   Time: PT10M

2. Prepare Toppings

   Toast almonds, hazelnuts, and pistachios in a dry skillet for 3‑4 minutes, then chop coarsely. Shred the coconut if not pre‑shredded and zest the orange.

   Time: PT5M

3. Fill the Dates

   Transfer Nutella, peanut butter, pistachio paste, and Kinder Bueno spread into a small piping bag (or zip‑top bag). Pipe a small amount into each pitted date, then press a whole toasted nut (almond, hazelnut, or pistachio) into the center for extra crunch.

   Time: PT15M

4. Melt the Chocolates

   Divide the three chocolates into separate microwave‑safe bowls. Heat in 30‑second bursts, stirring between intervals, until fully melted and smooth. If using a double boiler, keep the water simmering gently.

   Time: PT5M

   Temperature: 45°C

5. Coat the Dates

   Insert a wooden skewer into each filled date. Dip the date into the matching chocolate (white for pistachio, milk for Kinder Bueno, dark for peanut butter) until fully covered. Lift and let excess drip back into the bowl.

   Time: PT10M

6. Add Final Garnishes

   While the chocolate is still glossy, sprinkle the appropriate topping over each date: crushed pistachios on white‑chocolate dates, chopped almonds on milk‑chocolate dates, shredded coconut or orange zest on dark‑chocolate dates, and a few dried flowers for visual flair.

   Time: PT5M

7. Set the Chocolate

   Place the coated dates on a parchment‑lined baking sheet. Allow them to harden at room temperature for 10‑15 minutes, or refrigerate for 5 minutes for a quicker set.

   Time: PT15M

8. Assemble the Bouquet

   Once the chocolate is firm, arrange the dates on a serving platter. Insert a skewer into each date (if not already) and cluster them into a bouquet shape. Add a few edible flowers between the dates for decoration.

   Time: PT5M

Nutrition Facts

Calories

480

Protein

5 g

Carbohydrates

55 g

Fat

22 g

Fiber

6 g