Preparation time : 20 min
+ 2 hours resting time
Roast the almonds, walnuts and hazelnuts by placing them in an oven at 180° for 7 minutes. Cut them in half. Also cut the candied fruit into pieces.
Fill the water bath with water, to the halfway mark. Melt the dark chocolate in a bain-marie over medium heat. Cool for a few minutes then place in a piping bag.
Cut the end of the pocket and form circles about 5cm in diameter on a baking sheet covered with a silicone mat.
Garnish with dried and candied fruits, then set aside for 2 hours at room temperature before removing them from the mat.