Floral Festive Candies
To make chocolate nuts, simply chop 150 g couverture (dark or milk chocolate) and melt in a bowl over a pan of boiling water. Add 200 g of nuts (e. g. almonds, hazelnuts etc), mix thoroughly and spread on a sheet of baking parchment. Let cool, then break into pieces.
Dissolve the sugar in 2 tbsp water in a pan and let caramelise slightly. Mix in the peanuts and spread the mixture on a baking tray lined with baking parchment. Let harden, then chop. Crumble the cornflakes slightly.
Melt the couverture in a bowl over a pan of boiling water. Remove from the heat and let cool slightly. Mix in the cornflakes, oatmeal, caramelised nuts and almonds. Using a dessert spoon, place small amounts of the mixture on the baking tray. Leave to cool and harden.
Melt the lavender chocolate in a bowl over a pan of boiling water. Dribble approx. 1 tsp over each of the sweets and garnish with a little purple sugar.
Leave to harden, then serve.