CakeChristmas
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The chocolate pallets are spread out in elongated drops with short tails. An almond, a hazelnut and some dried fruits occupy only the round part as the nucleus of a comet.
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Manga & Chibi / Fruit & confectionery

Almond comet chocolate discs

A recipe by CakeChristmas / Updated on 30 October 2026.

The chocolate pallets are spread out in elongated drops with short tails. An almond, a hazelnut and some dried fruits occupy only the round part as the nucleus of a comet.

Twenty-four 6 cm flat drops, 12 parts / Tempering chocolate and spoon deposit

12Indicative portions
35 minPreparation
13 minBaking
1 hRest & Cooling
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The chocolate pallets are spread out in elongated drops with short tails. An almond, a hazelnut and some dried fruits occupy only the round part as the nucleus of a comet. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 12 servings.

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Preparation

  1. Roast almonds and hazelnuts for 8 minutes at 150 °C, then cool completely. Cut the peel into small dice.
  2. Melt two-thirds of the chocolate in a bain-marie up to 45-50°C. Remove from the bath and incorporate the remaining minced third; stir to descend to 27-28 °C.
  3. Warm up very briefly to reach 31-32 °C. Keep the bowl dry and do not let water touch the chocolate.
  4. On baking paper, place twenty-four spoonfuls of tempered chocolate. Spread each 6 cm drop portion with a 4 cm round portion and a short 1 cm wide tail, without fine tip. Place an almond, hazelnut and some orange raisins and dice on the round part; leave the tail dark and bare.
  5. Let crystallize for 1 hour in a cool room. Take off gently and present the comets flat, oriented in a few different directions.

Preserve and Serve

2 weeks in closed box at 16-20 °C, away from moisture.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

Blond or brown raisins can be used at the same weight; retains the soaking step when it is planned.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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