Classic Hungarian Easter Filled Chocolates

1.In a small bowl, combine the chopped raisins and dark rum. Let them soak for at least 30 minutes to plump up and absorb the flavor.

2.Prepare the chocolate shells by melting two-thirds of the dark chocolate and coconut oil in a heatproof bowl over a pot of simmering water (bain-marie). Once melted, remove from heat and stir in the remaining third of the chocolate until smooth to temper it.

3.Using a clean, dry silicone chocolate mold, spoon a small amount of chocolate into each cavity. Rotate the mold to coat the sides evenly, then invert it over parchment paper to let excess chocolate drip out. Chill the mold in the refrigerator for 10-15 minutes until set.

4.In a medium mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Fold in the ground walnuts, soaked raisins (including any remaining rum), vanilla paste, and orange zest until a thick paste forms.

5.Remove the chilled chocolate mold from the fridge. Fill each shell with the walnut cream, leaving about 2mm of space at the top for the chocolate base. Smooth the filling with a small spatula.

6.Re-melt the remaining chocolate if it has hardened. Pour it over the filling in each cavity to seal the chocolates. Scrape off any excess chocolate with a bench scraper or flat knife to ensure a flat bottom.

7.Refrigerate the mold for at least 1 hour until the chocolates are completely firm. Gently pop the chocolates out of the mold and serve at room temperature for the best texture.