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.