Fall for Émilie Gaillet’s brand new creation! These little chocolates feature our almond, cardamom and cocoa nibs spread as well as our creamy hazelnut praline spread in a simple, but absolutely delicious recipe.

Ingredients

Preparation time: 25 minutes
Resting time: 30 minutes in the freezer
Serving size: 18 small chocolates
• a bar of Allo Simonne dark chocolate (450g)
• ½ cup flaked almonds
• 1 jar of your choice of almond, cardamom and cocoa nibs spread or Allo Simonne creamy praline spread
• a few pinches of sea salt

Steps

1. On a board, cut the chocolate bar into pieces.
2. Place the pieces of chocolate in a mixing bowl and melt the chocolate in a bain-marie.
3. In an ice cube mold or silicone mold of your choice, coat the bottom of the mold with a small quantity of melted chocolate, garnish with a layer of flaked almonds then add a spoonful of Allo Simonne spread (here with almonds, cardamom and cocoa nibs as well as creamy praline). Add a second layer of flaked almonds and cover with the remaining dark chocolate.
4. Place the mold in the freezer for 30 minutes to 1 hour. Unmold and store the chocolates in the refrigerator.
5. The little chocolates will be an excellent gourmet gift!

Products we use in this recipe