Greek walnut-filled chocolates with granola

Finely chop the chocolate and set it aside. 

Place a saucepan over high heat, add the honey and water, and heat up the mixture for 3 minutes until it comes to a boil.  

Add the chocolate and cocoa powder, let the mixture sit for a few seconds, and then remove the saucepan from the heat. 

Whisk the ingredients well until melted, and set the saucepan aside. 

Put half of the granola into a chopper blender, beat it until powdered, and transfer it to a bowl. 

Add the remaining granola, cinnamon, and brandy. 

Crush the walnuts with your hands into the bowl, and add the saucepan’s mixture. 

Mix the ingredients with a silicone spatula until completely combined. (Ideally, let the mixture sit for 5 minutes to allow the ingredients to bind.)

Place a piece of parchment paper on your worktop, and pour the mixture along the center of the parchment. 

Wrap the mixture into a roll using the parchment paper, making sure it's not completely cylindrical, so that the slices you cut later will have the characteristic shape of the “karioka”.

Wrap the roll in plastic wrap, twist the ends like a candy wrapper, and transfer it to the freezer for at least 2 hours.

Spread a piece of parchment paper or plastic wrap on your worktop and set it aside. 

Remove the roll from the freezer and cut it into 14-16 slices, about 1 cm thick, to create the chocolates.

Dip the chocolates one by one into the bowl with the melted chocolate using a fork, making sure they are completely coated. Let any excess chocolate drain off, and place them on the parchment paper.

Let them sit for 5-10 minutes until the chocolate sets, and serve.