Melt the white chocolate and nougat in a bain-marie and let cool (it should not be warmer than 82–86 °F (28–30 °C), otherwise the truffle shells will melt!

).

Fill a piping bag fitted with a small round nozzle and use it to fill the truffle shells partway.

Chill for 2 hours.

For the Grappa cream, briefly boil the cream and butter.

Mix in the chopped chocolate and flavor with Grappa.

Let the cream cool, then fill the truffle shells with it.

Chill for 1 hour.

Sprinkle with chopped almonds and dust with confectioner’s sugar.

Chill completely.

Knead the marzipan with the amaretto and soft hazelnut cream, preferably with a mixer.

With damp hands, form balls (or sticks) and roll in cocoa powder.

Place the finished truffles in paper candy cups

Preheat oven to 350 °F (180 °C).

Mix the almond slices with the simple syrup.

Spread on a baking sheet lined with parchment paper and dust with confectioner’s sugar.

Roast until browned, mixing several times.

Let cool somewhat and mix with the drained raisins Melt the chocolates and add to the mixture.

Place small heaps on parchment paper or in paper candy cups.

Mix the mascarpone, butter, ladyfingers, and vanilla sugar in a mixing bowl.

Dissolve the instant coffee in amaretto and add to the mascarpone mixture.

Mix everything carefully to a solid mass and chill for a few hours.

Form small balls and roll in ground white chocolate.

Place in paper candy cups.

Chop up the chocolate and melt in a bain-marie with butter, coconut oil, and heavy cream.

Stir until smooth and chill for 2 hours.

Mix with an immersion blender for about 5 minutes, adding the liqueur little by little.

Fold in the chopped pineapple and spread the batter out to about 3×12 in (9x27cm) on a baking sheet lined with parchment paper.

Chill overnight.

Melt the white chocolate in a bain-marie and let cool.

Cut the batter into approximately 1in squares.

Dip the candies in the chocolate with the help of a fork and set them on parchment paper.

Sprinkle with coconut flakes.

Knead the marzipan with confectioner’s sugar.

Boil the heavy cream with honey and melt the chopped chocolate in it.

Knead into the marzipan and chill for 2 hours.

Form a log, cut into about 20 pieces, and make each piece into a small braid.

Let dry overnight.

For the glaze, melt chocolate, mix with oil, and pour over the braids.

Dice the dried apricots finely, put in a bowl, and mix well with apricot brandy, nuts, sugar, and chocolate.

If the mixture becomes too firm, add a tablespoon more of brandy.

Cut approximately ½ oz (20 g) pieces off and form balls.

Melt the dark chocolate until it is lukewarm.

Put a little chocolate in the palm of your hand and roll the balls between your palms to coat with chocolate.

Immediately roll them in the chopped hazelnuts and let dry.

Place in paper candy cups.

Knead the marzipan with the confectioner’s sugar and grenadine.

Make a ½ in (1cm) high rectangle on a baking sheet lined with parchment paper.

Cut into small squares and dip them in the melted, slightly cooled chocolate with the help of a fork.

Place on parchment paper and press a decoration into them with the fork.

Melt the chocolate and nougat in a bain-marie.

Mix in the butter and let cool somewhat.

Quickly fold in the crushed cornflakes.

Spoon small lumps of the mixture onto parchment paper or right into paper candy cups.

Knead the marzipan with confectioner’s sugar.

Form a log, cut off ½in (1cm) pieces, and shape them into balls.

Roll in cocoa powder immediately and cut three slits in the top (so that they look like baked potatoes that burst open).