INGREDIENTS

For the nut bars:
170 g ground hazelnuts or walnuts
170g powdered sugar
2-3 tablespoons flour + a little more for the work surface
1 small egg

For the caramel cream:
140 g whipped cream 33%
1 tbsp honey
70 g high-quality whole milk chocolate (at least 40%)
70g sugar
25g butter

To hit:
180 – 200 g whipped cream 40%

For the chocolate icing:

120 g dark chocolate 60%
100 g whipped cream 33%

PREPARATION

Preheat the oven to 160°C. Line two baking trays with baking paper.
Mix ground nuts, sugar and two tablespoons of flour in a bowl. Add an egg and knead the whole thing into a smooth dough. If the dough sticks and doesn’t hold its shape, add another tablespoon of flour and possibly a little more nuts or sugar. It all depends on the size of the eggs.
Form small rolls out of the dough – about 6 cm long and as thick as your little finger (approx. 1-1.5 cm). I had to dust the work surface with flour while rolling. The dough increases in volume as it bakes. Place the bars on the tray and always leave space between them.
Place in the preheated oven and bake for 10-12 minutes. Let cool down.

Then remove it from the baking paper.
Put the cream (140 g) in a pot, add the honey and heat both over a gentle heat. Place the chocolate in a glass bowl and melt in the microwave. Caramelize the sugar in a high saucepan over a gentle heat. Be careful not to burn it. Stir in the butter and then pour in the hot cream with honey. Be careful, the whole thing foams up a lot. Stir and cook briefly until the sugar has completely dissolved.
Add a third of the caramel mixture to the melted chocolate and stir with a spatula until an emulsion forms. Then add the second and then the last third and repeat the step.

Finally, puree with a hand blender to form a smooth cream. Cover with food foil and place in the refrigerator for at least 24 hours.
The following day, add 180-200 g of fresh whipped cream to this thick base, stir with the spatula and then beat until stiff. Beat on the lowest setting and be extremely careful at the end so that the cream does not curdle.
Pour the cream into a piping bag with a slanted nozzle; I personally had a nozzle with small teeth and a diameter of approx. 7 mm. Pipe the cream onto the nut bars in a circular motion. Chill the bars before dipping them in the glaze. Or if you want something quicker, put it in the freezer for 20-30 minutes.

Place the chopped chocolate in a bowl and pour hot cream over it. Let stand briefly, then stir until smooth with a spatula. Allow to cool while stirring constantly. Then dip the individual loops into the glaze.
If the cream falls off the bar when it is dipped into the glaze, the bars were not sufficiently cooled. Put them in the freezer for a moment, it helps
Store the bows in the refrigerator. They taste best a few hours after they have been made, and the nut dough is nice and smooth in the days after.