Christmas chocolate cubes

Name: Christmas chocolate cubes
Cook time: 20 min
Total time: 20 min
Yield: 30
Ingredients: 100 g Hazelnut kernels; 200 g semi-bitter couverture; 200 g Whole milk couverture; 1 package (200 g) Nut nougat (firm to cut); 100 g Butter; 1 TEASPOON Gingerbread spice; 100 g Almond kernels (without skin); 60 g Pistachio kernels; 7-10 Tbsp crushed pistachios; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 30

100 g Hazelnut kernels
200 g semi-bitter couverture
200 g Whole milk couverture
1 package (200 g) Nut nougat (firm to cut)
100 g Butter
1 TEASPOON Gingerbread spice
100 g Almond kernels (without skin)
60 g Pistachio kernels
7-10 Tbsp crushed pistachios
baking paper

Directions

1
Roast the hazelnuts in a pan without fat. Rub the skin vigorously in a sieve with kitchen paper. Coarsely chop the couverture. Dice the nougat and butter and melt with the couverture in a hot water bath while stirring. Stir in spices, then fold in hazelnuts, almonds and pistachios
2
Line a square form (e.g. casserole dish; approx. 22 x 22 cm) with baking paper. Pour in nut chocolate and spread with a tablespoon in a wavy shape. Leave to set overnight in a cool place (not in the refrigerator!)
3
Turn out the chocolate from the mould, remove the baking paper. Cut the chocolate into cubes and sprinkle with chopped pistachios. Store in a cool place