Chop 150 g walnuts finely. Coarsely chop 50 g chocolate coating and melt in a bowl over a warm water bath. Cream butter and sugar with the whisk of the hand mixer. First stir in the eggs one by one, then add the chocolate. Mix flour and chopped walnuts and stir into the mixture.
Spread the mixture evenly on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Take out and let cool down a little. Put the jam into a small pot, puree and let it simmer for 1-2 minutes. Spread the jam evenly on the dough and refrigerate for about 2 hours. Coarsely chop 150 g chocolate coating. Melt the couverture and coconut oil in a bowl over a warm water bath. Cut the slices into about 36 lozenges. Pour the couverture into a small freezer bag or piping bag and cut off a small corner.
Spread the jam evenly on the dough and refrigerate for about 2 hours. Coarsely chop 150 g chocolate coating. Melt the couverture and coconut oil in a bowl over a warm water bath. Cut the slices into about 36 lozenges. Pour the couverture into a small freezer bag or piping bag and cut off a small corner. Decorate the lozenges half with chocolate coating and 1/4 walnut each, then put them in a cool place for about 1 hour (until the chocolate is firm)
waiting time approx. 1 1/2 hours