INGREDIENTS:

200grams couverture chocolate

250grams butter at room temperature

100grams  cookies type petite-beurre

500grams honey macarons

FOR SERVING:

a broken gingerbread

some cracked nuts

some honey

some melted couverture chocolate

mint leaves

HOW TO MAKE:

Break the couverture chocolate into pieces and put it in a bowl. Add the butter to the bowl. Cover the bowl with cling film and then microwave at 800 watt for two minutes. Remove the bowl from the microwave and mix well with a hand whisk. Put the cookies in the food processor and beat them at high speed until they are completely crushed. Put the crushed cookies into the couverture chocolate mixture and mix with a silicone spatula until they get incorporated. Add the walnuts and 200grams of honey macarons that we have broken with our hands and mix them slightly with the silicone spatula. Place a transparent membrane in a long cake mold measuring 10×30 cm and pour half the mixture inside. Place the rest of the honey macarons in the center so that they are joined together, pour over the rest of the mixture and spread it with the silicone spatula so that it goes everywhere. Cover with the transparent film so that it touches the surface of the mixture. Transfer the form to the refrigerator and leave it for one hour. Remove the mold from the refrigerator and unmold the dessert. Place the tuck on a cutting board and cut into pieces. Sprinkle with broken honey macarons and walnuts and drizzle with honey and melted couverture chocolate. Serve with mint leaves.