These candies can be done in any silicone mould. For those who want to surprise and little to add for myself the difficulties stage 1: In the offices of the pharmacy or dentist buy any impression material and remove mold from nuts. On the box there are instructions for mixing material, we can apply the impression mass on the first one, then to another part of skorlupe from walnut. We get 2 silicone molds. (I did once 10 PCs)

Tempered white and milk chocolate to heat up. Gradually blend, achieving a walnut color. Apply with a brush on the inner part of the mold, allow to harden at room temperature. To repeat the process. Let the chocolate completely harden, remove from the mold.

For more patient can make the shape of the kernel nut and put the core in a chocolate piece.

Now for the filling: Melt the sugar in a saucepan with a thick bottom on medium heat, not stirring. The sugar should slowly melt. (don't overdo will taste bitter!) In another saucepan heat the cream and as soon as the sugar has become a Golden color, the bushings in the cream. Caution is strongly "boil" Immediately add the butter, salt (if it's not, add a pinch of salt in regular butter)

To give a little caramel to cool, add white chocolate, mix well. Clean cold to cool (I left for the night.) In the morning we will get a caramel ganache, which can be used not only as a filling for candies. Can be spread on a slice of brioche, brew strong coffee and you will have lots of fun. Out of it!

For Nachiki we need a little bit of warm caramel ganache and a teaspoon to spread chocolate "skorlupe"

Using the hot knife to connect the 2 halves and put the nuts in the cold to complete solidification. Candy put in a vase. Can be stored at room temperature. (unless of course that is to be stored). Recipe copyright