Salted Honey & Almond Toffee with Dark Chocolate

March 28 2015
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Around this time of the year I love to create my own little chocolate treats to give away to family and friends over the Easter break. Last year I made a batch of Salted Almond Dark Chocolates and they were a hit!

This chocolate treat contains four of my favourite things: dark chocolate, honey, almonds and fleur de sel. The recipe is super easy and quick to make (yes even tempering the chocolate, who would have thought?!). I found a really helpful method for tempering chocolate without a sugar thermometer over on 'The Kitchn' website. I have used this method a few times now and it has worked perfectly every time! Thank you Kitchn.com!

I also just posted a Salted Almond Dark Chocolate recipe that’s worth checking out!

Enjoy friends!

 

 

PS: Look out for my Spelt Hot Cross Bun recipe hitting the site early next week!

 

Salted Honey & Almond Toffee with Dark Chocolate  |  Gather & Feast

Ingredients

GF, Dairy Free
45 mins
12
  • 300g dark chocolate
    (I like to use a mix of ‘Callebaut’ dark chocolate and a little ‘Lindt’ 90% dark chocolate)
  • ā…” cup flaked almonds
  • 1 cup honey
  • ā€‹1 tsp fleur de sel 

Method

  1. Toast the flaked almonds in a pan until lightly golden brown, then spread onto a paper lined tray.
  2. Pour honey into a small saucepan, bring to the boil, let lightly simmer for about 15 minutes.
  3. Pour the hot honey over the almonds (be careful as the honey is extremely hot), ensure all the almonds are coated with the honey, then set aside to cool.
  4. Melt the chocolate using a tempering method (download PDF for instructions or click here).
  5. Spread the tempered chocolate over the cooled honey almonds and sprinkle with fleur de sel.
  6. Set in the fridge for a few hours.
  7. Once set, remove from the fridge and cut into pieces. 

Free Resources

Click on the links below to print or save this recipe to your device.

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