Choco-golden Picota bites

Love picotas, hazelnuts and chocolate? Try these Choco-golden Picota Bites, crunchy and juicy treats with a touch of gold..

Serves 4

• 25 fresh Picota cherries
• 25 blanched hazelnuts
• 75g of extra dark chocolate
• 15ml of neutral oil (such as sunflower oil)
• Edible gold spray or gold leaf for an enchanting touch

1. Break the extra dark chocolate into small pieces and melt it in the microwave. Stir well after each 10-second interval until the chocolate is completely melted. Add the neutral oil to the melted chocolate and mix thoroughly. Set the glaze aside to cool.
2. Remove the pits from the cherries and carefully stuff each cherry with a blanched hazelnut.
3. Arrange the stuffed cherries on a tray lined with parchment paper and place them in the freezer for approximately 20 minutes.
4. Using a fork or toothpick, dip the chilled cherries into the luscious chocolate glaze, allowing any excess chocolate to drip off.
5. Place the chocolate-coated cherries on a separate tray lined with parchment paper and refrigerate them until the chocolate sets.
6. For a touch of enchantment, sprinkle them with edible gold spray or delicately apply gold leaf. Let these golden jewels sparkle and shine!