When the nuts are completely cooled, break apart any that are clustered together..Fill a cornet half full with the tempered bittersweet chocolate.
Pipe a chocolate circle 1 1/2 inches in diameter onto a parchment paper-covered baking sheet.If you do not have a cornet, you can use a spoon; drop a spoonful of the chocolate onto the parchment paper and spread it into a 1 1/2-inch round with the back of the spoon.In either case, keep the thickness of the round as even as possible.
Makes about 10 rounds.Then, create your own design as you top each round with the roasted nuts and candied fruits.
Work quickly, or the chocolate will set before you've accomplished this.
If the nuts and fruit do not stick to the chocolate, lightly dip them in the bowl of tempered chocolate and "glue" them to the top of the disk.vegetable oil or coconut oil.
1. medium yellow onion, finely chopped.2. small green Indian or Thai chiles, finely chopped.
Lime wedges, for serving.Finely chopped onion, for serving.
