Preparation
Step 1First, make the chocolate spread. Grind the coral lentils into a powder with a coffee grinder. Cook them for 15 minutes with 200 ml of water.
Step 2Crush 70 g of hazelnuts into a powder. Once the lentil powder is cooked, remove from heat and add the chocolate in pieces, and the sugar. Stir until the chocolate has completely melted.
Step 3Add the coconut oil, vanilla extract and powdered hazelnuts. Pour into a blender and mix for a good minute. Set aside.
Step 4Crush the muesli coarsely. In a saucepan, melt 35 g of chocolate in a bain-marie. Add 125 g of spread and the crushed muesli. Mix.
Step 5Place a large spoonful of the mixture into each semi-sphere mould and press down to coat the entire shell of the mould, up to the top. Place in the freezer for 1 hour.
Step 6Remove the moulds from the freezer and fill them with spread. Place a whole hazelnut in only half of the moulds. Put back in the freezer for 2 hours.
Step 7Melt 200 g of couverture chocolate in a bain-marie and chop 80 g of hazelnuts.
Step 8Remove the moulds from the freezer and seal two half-spheres together with melted chocolate. Repeat with the other half-spheres. Dip the balls you created in the melted chocolate using 2 forks, then gently roll them in the chopped hazelnuts. Place each ball back into a shell of the mould. Repeat for the remaining balls.
Step 9Place the bites in the fridge for 1 hour to allow the coating to set and allow the filling to thaw slowly.