For the walnut pralines, dissolve the coffee in a bowl of hot water, mix with the ground walnuts and sugar until a solid mass is formed.
Roll out on a work surface sprinkled with sugar to a thickness of 1 cm, cut out bushels and place on a sheet of plastic wrap. Leave to dry for one night.
For the glaze, mix sugar, dissolved coffee and kirsch until smooth. Brush the chocolates with it, place walnut halves on top and let the walnut chocolates dry.
Preparation Tip:
The walnut pralines can also be covered with chocolate icing.
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