Mediants

300 g 70% chocolate
roasted hazelnuts
candied orange peel
pistachios
walnuts
some flaky salt


Melt the chocolate. In a pan, add 2 cm of water and let it boil. Turn the heat to medium and place a bowl on top (I CAN NOT touch the water, only the steam). Add 2/3 of the chocolate and, stirring from time to time, melt it. If you have a thermometer, melt it until it reaches 50 degrees. NOT MORE. Take off the heat, add the rest of the chocolate and mix in. Continue mixing all the time until the mixture reaches 32/30° C degrees. When it is done, the chocolate is ready to be worked with. 

Fill in a piping bag with a small nozzle and slopy pipe on baking paper (I put it on a wooden board or pan), making evenly sized rounds. When all the chocolate is piped, bang the board once or twice against the table to even the chocolate out. 

Decorate each with nuts and anything you like. Let them cool completely.