Roast the almond and the pistachio cubes slightly in an oven and cool them. •
Mix all ingredients together without the nuts and the Belcolade Selection Noir Chunks Cacao-Trace.
When you have reached a homogeneous dough, add the 200g of the Belcolade Selection Noir Chunks Cacao-Trace chocolate, the nuts and mix gently.
Leave the dough to set for 1 hour in the fridge.
Scoop out 90 g dough per piece and put them on a silicone sheet and make them a little bit flat using your hand or a spatula.
Decorate the top of the cookies with the rest of the Belcolade Selection Noir Chunks Cacao-Trace .
Thickness approximately 1 cm.
Bake them with closed dampers for 6 minutes in an oven of 160°C and make them nicely round with a stainless‑steel ring (using the cookie‑rounding technique).
Continue baking for 6 minutes with open dampers, depending on the oven.
Leave the cookies to cool.
Gooey caramel
Heat up the cream with the nutmeg to 80°C.
Put the water, the glucose and the sugar in a pan and caramelize.
Add the butter to the caramel and gradually the warm cream.
Mix well to obtain a smooth, glossy caramel.
Cook this caramel to 108°C.
Add the salt and leave to cool in a container covered with plastic wrap.
Assembling
When the cookies are baked and have cooled down, decorate them with gooey caramel and roasted nuts.
