Chocolate praliné cupcakes

Mix together the eggs, honey and sugar without whisking. Add the finely ground almonds. Sift together the flour and COCOA POWDER, then sift into the mixture. Add the baking powder.Stir in the whipping cream.Add the chocolate liqueur (optional) and, finally, the melted ORIADO 60%chocolate and butter. Pour approx. 60g of mix into the silicone cupcake moulds. Cover with greaseproof paper and place 1 or 2 trays on top to make a weight (so the cake stays flat and will not rise too much in the oven). Bake in a fan-assisted oven at 180°C for approx. 15 minutes. Turn out once completely cooled.

Mix the melted ORIADO 60% chocolate and the ALMOND AND HAZELNUT PRALINÉ 50%. Check that the temperature is between 45 and 48°C. Cool in a bain-marie until it reaches 24°C.Spread straight onto a silicone mat and leave to set for at least 3 hours at room temperature.