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.
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
- Heat the oven to 120 degrees.
- 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).
- Heat 50 g of cream in a pan.
- 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.
- 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.
- Melt the white chocolate for the mint version.
- Heat 50 g of cream and pour it on top of the chocolate. Stir, until you have a smooth mass. Blend it.
- Season with a drop of mint oil. Add more, if you think the taste is too weak.
- 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.
- 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.
- Decorate the peanut bites with half peanuts and a piece of flaky salt.
- Decorate the mint bites with small leaves of fresh mint.
- Merry Christmas!
We really want to see your versions of our recipes, so please don’t hesitate to share your own tips and advice on Instagram. Use the hashtag #heyplanet, and we’ll be able to see your food and regram your beautiful dishes and treats.