Persian Bereshtook (Chickpea Flour Sweet) with Chocolate

Ingredients

• 130 g chickpea flour
• 60 g powdered sugar
• 70 g butter, preferably dairy butter
• 1/2 teaspoon ground cardamom
• as needed Chocolate of your choice,

Steps

1. Melt the chocolate using a double boiler. Fill about one-third to one-half of each silicone chocolate mold with melted chocolate. Let the chocolate cool and set.
2. Toast the chickpea flour over low heat until the raw smell disappears, but do not let the flour change color. Turn off the heat and sift the flour.
3. Melt the butter over low heat. Add the sifted chickpea flour and stir well until thoroughly combined.
4. Turn off the heat. Sift the powdered sugar over the flour mixture, add the ground cardamom, and mix well.
5. While the mixture is still warm, not hot, spoon it into the molds over the chocolate and gently press it down to compact it. Do not press too firmly, as the heat from the Bereshtook can soften the chocolate and cause it to come up around the edges.
6. Refrigerate for 2 hours, or until completely set. Once chilled, carefully remove the Bereshtook from the molds and enjoy.