Lesnik gnezda

Ingredients

2 dl of water
200 gr Sugar (crystal)
150 gr of margarine / butter
100 gr of chocolate black for cooking
150 gr of ground roasted hazelnuts
250 gr of milled biscuits
about 150 gr of ground roasted hazelnut
about 150 gr Linolade (or Linolade nougat)
Preparation

Put water, sugar, butter (margarine) and chocolate in the pan, and then lighten it in a light fire.
Remove from the stove and immediately add hot biscuits and ground hazelnuts to the hot.
To speed up the preparation, you can also place the soup for the nest in the freezer, as soon as it cools down and begins to clog, take it out and the balls will be easier to form.
When the mass is well cool, wet hands form balls, each roll into a mallet hazelnuts and slice it to the tray covered with streak-foil or baking paper.
Then, with the handle of the hammer, make a recess on each ball. Linolade pour into syringe to decorate and squeeze, ie. fill the nest.
Leave in cold to cool off.

Serving

Nests are more beautiful if made a few days earlier, to dry well and tighten. Therefore, do not be surprised if you feel that they are soft when designing, when the mixture is softer it gets tight. I made them in the evening and the next day they filled them. This is a great measure, from which I had about 60 larger hazelnuts (size as a nut in the shell). They can also be made in a sleeping variant, if chocolate chips are used, and for the mixture and for filling.

Note: If the linoleum is too firm to squeeze out of the syringe, you can heat it slightly in microwave or steam, to make it easier to squeeze, but very briefly, not to be too liquid.