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Salted Honey & Almond Toffee with Dark Chocolate

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)
  •  cup flaked almonds
  • 1 cup honey
  • 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. 

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