Part 3/8:

Start by keeping your nuts in the freezer for freshness. Using a food processor, pulse the nuts along with some sugar until they release natural oils and start to clump together, resembling wet sand. The goal is not a paste but a textured mixture that sticks together without added butter. If necessary, you can aid the process by spraying lightly with cooking oil.

Once the nuts reach the desired consistency, firmly press this mixture into the PVC pipe molds, ensuring an even layer to serve as the crust. Lightly spray the interior of the mold for easy removal.

Preparing the Chocolate Ganache

Ingredients:

• High-quality dark chocolate (around 64% cocoa, like French Noel)

• Heavy whipping cream

• Kahlua or other flavored liqueurs (orange, Grand Marnier)