#pistachio #biscoff #hazelnut #chocolate #bonbon #ied #ramadan #food #recipe


PISTACHIO BONBONS
250 g white chocolate
50 g pistachios (unsalted)
50 g pistachio paste

white chocolate
pistachios (chopped pistachios)

BISCOFF SWIRL CAKES
225 g white chocolate
40 g tea biscuits
100 g Biscoff spread

speculoos spread

HAZELNUT BONBONS
200 g white chocolate
75 g hazelnuts (roasted hazelnuts)
75 g hazelnut spread

hazelnut spread
hazelnuts (chopped roasted hazelnuts)


PISTACHIO BONBONS

Melt the white chocolate (250 g) using a double boiler.

Transfer the melted white chocolate into a piping bag.

Grind the pistachios in a food processor. Add the pistachio paste and grind until smooth.

Transfer the pistachio paste into a piping bag.

Pipe a layer of the melted white chocolate into silicone molds and add the pistachio paste on top. Pipe another layer of white chocolate on top.

Place the mold in the freezer for 45-60 minutes, or until the chocolate is completely set.

BISCOFF SWIRL CAKES
Melt the white chocolate (225 g) using a double boiler.

Grind the tea biscuits in a food processor.

Mix the melted white chocolate with the finely ground tea biscuits and Biscoff spread in a deep bowl until combined.

Transfer the chocolate-biscuit mixture into a piping bag.

Pipe the chocolate-biscuit mixture into silicone swirl molds.

Place the silicone molds in the freezer for 45-60 minutes, or until the chocolate has hardened.

HAZELNUT BONBONS

Melt the white chocolate (200 g) using a double boiler.

Grind the roasted hazelnuts in a food processor.

Mix the melted white chocolate with the finely ground hazelnuts and hazelnut spread in a deep bowl until combined.

Transfer the chocolate-hazelnut mixture into a piping bag.

Pipe the chocolate-hazelnut mixture into the mold.

Place the silicone molds in the freezer for 45-60 minutes, or until the chocolate is completely set.

Remove the pistachio bonbons from the silicone molds and garnish with white chocolate lines and chopped pistachios.

Remove the swirl cakes from the silicone molds and fill them with Biscoff paste.

Remove the hazelnut bonbons from the silicone molds. Fill with hazelnut spread and sprinkle chopped hazelnuts on top.

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