2 types of planet-pleasing ‘julekonfekt’ aka Christmas confectionery

In my family we’ve always had a Confectionery Day, where we compete in who can make the most creative marzipan creation. I’ve made a variety of Star Wars-figurines, exotic animals and relevant politicians. However, marzipan sculptures aren’t that pleasing for the taste buds, so I always do a bit of delicious confectionery production on the side. 

This year I’m really into these date- and chocolate bites. I use our Dare Squares, because they are truly my favourite snack with their mixture of dark chocolate, insect powder and dates.

These two recipes would be a welcome addition to your Christmas Eve or one of the following days, because they can spark a welcome debate around the table (insects are after all still a conversation starter). And they might even free you from the hell of small talk during the Holidays. 

And if you want to get even further into the climate talk, then get this year's Climate Gift - as a present for the hostess or a loved one.

Ingredients for salty peanut confectionery

1 bag of Dare Squares w/ Peanut Butter & Buffalo Beetles
100 g white chocolate
50 g cream (or a plant-based alternative)
A pinch of salt
Peanuts (in halves) 
Flaky salt

Ingredients for mint confectionery

1 bag of Dare Squares w/ Peppermint & Crickets
100 g white chocolate
50 g cream (or a plant-based alternative)
1-3 drops of peppermint oil
Fresh mint

Equipment 

Blender
Piping bag with a round tip

Instructions

1. Heat the oven to 120 degrees.
2. Chop the 100 g chocolate for the peanut version. Put it in the oven and stir it often, until it’s caramelised (approximately 30-40 minutes).
3. Heat 50 g of cream in a pan.
4. Put the chocolate in a bowl directly from the oven and pour the cream in. Stir, until you have a smooth mass. Blend it - there might be small pieces of the caramelised chocolate left, and the blender helps dissolve these.
5. Season with a tiny bit of salt. Put the ganache in the piping bag and let it rest on the kitchen counter, until it has a consistency that’s perfect for piping.
6. Melt the white chocolate for the mint version.
7. Heat 50 g of cream and pour it on top of the chocolate. Stir, until you have a smooth mass. Blend it.
8. Season with a drop of mint oil. Add more, if you think the taste is too weak.
9. Put the ganache in the piping bag and let it rest on the kitchen counter, until it has a consistency that’s perfect for piping.
10. Cut the Dare Squares in halves or just keep them the way they are. Pipe small drops of ganache in a row on the bites. Cool the confectionaries.
11. Decorate the peanut bites with half peanuts and a piece of flaky salt.
12. Decorate the mint bites with small leaves of fresh mint.
13. Merry Christmas!

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