Ingredients
GF, VGN 
45 mins (if tempering chocolate) 
10 - 300g dark chocolate
(I like to use a mix of ‘Callebaut’ dark chocolate and a little ‘Lindt’ 90% dark chocolate) - ¾ cup flaked almonds
- 1 tsp fleur de sel
Method
- Melt the chocolate using a tempering method (download PDF for instructions or click here).
- Spread the tempered chocolate onto a paper lined tray.
- Sprinkle the chocolate with the flaked almonds and fleur de sel.
- Set in the fridge for a few hours.
- Once set, remove from the fridge and snap into pieces.
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