Chocolate discs with dark chocolate hats

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, spread the 250 g of tempered chocolate in twenty-four discs of 6 cm, about 10 g each and 3 mm thick. Let crystallize for 1 hour.
5. Simmer the cream, pour it over the extra 50 g of chopped chocolate and emulsify. Leave to thicken for 45 minutes. Spread the fruit over twelve discs: two almonds, two hazelnuts and about 5 g of dried or candied fruit per disc. Cut the larger nuts in half if necessary to limit the height.
6. Pipe three small touches of ganache around each base, at the same level as the fruit. Put the other twelve discs on it, without crushing. Refrigerate for 30 minutes to stabilize.
7. At the service, remove a hat at the small spatula and place it next to it. The dried fruits and the three small supports remain visible on the base.