This naughty but nice treat makes a beautiful gift and is quite impressive if you work with the right bar mould. Although I cannot remember waffle cones as an ingredient of baklava, they proved to be the best answer to the pastry crunch I was seeking. Not bad, if I say so myself. I am pretty sure you will agree. This recipe appears in my latest cookbook, CWT: more great recipes for the Thermomix. If you don’t already have it, you should really go get it AND we now have it as part of the Insider Club absolutely FREE as well...YAY. Although I do love an ‘actual’ book, I know there are those amongst you who prefer the digital version...so there you are. All sorted!
Try some of our other amazing chocolate bar recipes right here as well:
Chocolate Coconut Protein Bars
Chocolate Peppermint Crisp Bars
Gingernut and Roasted Almond Chocolate Bars
Golden Turmeric Latte Chocolate Bars
Minted Chocolate Bars with Strawberry Crisp Pearls
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 50 Grams shelled pistachios
- 20 Grams honey
- Pinches pink salt flakes BUY
- 200 Grams chocolate white, in pieces BUY
- 50 Grams cacao butter
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon fresh nutmeg
- 1/2 Teaspoon ground cardamom
- Zest 1 orange, finely grated
- 2 Waffle Cones or purchased waffle cones, in pieces Recipe
Do
- 1
Place pistachios onto a paper-lined tray and drizzle with the honey. Stir to coat. Place into a cold oven set to 200ºC and cook 10 minutes. Remove, sprinkle with salt and cool.
- 2
Place chocolate, cacao butter and spices into Thermomix bowl and cook 30 min/37ºC/speed 1.
- 3
Add orange zest, roasted nuts and waffle cones. Combine 6 sec/speed 2.
- 4
Spread into chocolate bar moulds, and level by tapping the moulds onto the bench once filled.
- 5
Refrigerate. The chocolate should release easily from the mould after 6-7 minutes in the fridge.
