Bakers at home studentenhaver




  • Recipe for 35 pieces

  • Roast the nuts in the oven, 145 ° C for 30 minutes, check regularly.

  • Allow to cool to room temperature.

  • Temper the dark chocolate.

  • Place the tempered chocolate in the piping bag and cut the tip off.

  • On a plate covered with baking paper, pipe discs of dark chocolate.

  • Place the dry fruits nicely on top and press lightly.

  • Let it set further at room temperature.

Tips for extra finishing

  • You can always use a different type of chocolate, but watch out for the tempering temperatures as they vary chocolate to chocolate.

  • You can also use other nut mixes - seed mixes - candied fruits instead of the nuts and raisins.

Products in this recipes


Callebaut Dark Chocolate Callets 811 (54.5%) 2,5kg Callebaut

Finest Belgian Chocolate – Dark Recipe n° 811 Many chefs' n° 1 chocolate for great taste, perfect workability and endless pairing possibilities. (standard fluidity 3 drops)rich cocoa - balanced - smooth - fruity hints