These treats are easy to make if you watch the chocolate carefully as it melts. Walnuts are perfect for this job.
Difficulty:[usr 2]
Break the chocolate into pieces and put them in a small saucepan, add the vanilla and put the saucepan in a bain-marie over medium heat. When the chocolate begins to melt, add the butter in lumps while mixing with a wooden spoon until smooth and adding 2 tablespoons of water. Hold the pan in a bain-marie over low heat.
Prick the kernels at the end of a metal skewer and dip them in the melted chocolate. Turn them over to coat them well, then let them dry for a few minutes, holding them up.
Place them as you go on a sheet of parchment paper oiled (preferably with almond oil). Let dry completely and put them in small boxes in pleated paper. Serve them with coffee.
Before they are completely dry, you can stick a ball of mimosa or a small sugar violet on each chocolate-covered nut.
Source:Les Cuisines Régionales de France. Savoie-Dauphiné. Editions du Fanal
