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) - 1 ⅔ cup flaked almonds
- 1 cup honey
- 1 tsp fleur de sel
Method
- Toast the flaked almonds in a pan until lightly golden brown, then spread onto a paper lined tray.
- Pour honey into a small saucepan, bring to the boil, let lightly simmer for about 15 minutes.
- 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.
- Melt the chocolate using a tempering method (download PDF for instructions or click here).
- Spread the tempered chocolate over the cooled honey almonds and sprinkle with fleur de sel.
- Set in the fridge for a few hours.
- Once set, remove from the fridge and cut into pieces.
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