Finely dice the apple rings, pour the Calvados over them and leave to infuse for 2-3 hours with the lid closed.
Boil the whipping cream, remove from the heat and add the finely chopped cooking chocolate in combination with the coconut fat to the whipping cream and melt it down while stirring.
Cool until semi-solid, beat with a whisk until creamy and add the apple pieces with the Calvados. Pour the mixture into a piping bag with a large nozzle and pipe tufts into the praline molds. Top with the pistachio pieces or almond kernels.
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Tip: Use better chocolate – the better the result will taste!
