500 g Dark, milk or white chocolate, tempered 120 g Pistachios 120 g Hazelnuts 120 g Raisins 120 g Dried figs, cut in small pieces
1. Roast the hazelnuts and pistachios in the pre-heated oven at 160°C for about 12 minutes, leave them to cool down. Prepare a baking sheet on a tray.
2. Pour tempered chocolate in a piping bag, cut a small hole with a scissor. Pipe drops of chocolate on the baking sheet and tap the tray to flatten the drops nice and round. Do not put more than 10 pieces at the time, otherwise it will be difficult to decorate before the chocolate crystallises.
3. Decorate every chocolate drop alternately with pistachio, hazelnut, raisin and a piece of fig. Continue until the chocolate is filled, then leave it for at least one hour to crystallise.