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 available on iBooks 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!
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Need
- 50 Grams pistachios, shelled
- 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 freshly grated nutmeg
- 1/2 Teaspoon ground cardamon
- Zest 1 orange, finely grated
- 2 purchased waffle cones, in pieces
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.
