Chocolate Snaps with Nuts and Sea Salt

Put the flaked almonds on a baking tray and toast them in the oven at 180 C for about five minutes. Keep an eye on them because ovens vary and they go from toasted to burnt really quickly. When done, remove them from them oven, sprinkle caster sugar over them and return to the oven for a further minute. Then remove them from the oven and set them aside.

Melt the chocolate over a double boiler. When the chocolate is melted, spoon or ladle disc shapes onto a parchment paper-lined baking sheet.

Working quickly, scatter a small amount of pistachios and almonds over each disc. Sprinkle with a pinch of sea salt, then chill the tray in the fridge for about 20-30 minutes, or until the chocolate is firm. Carefully peel the snaps away from the paper and serve.

Recipe adapted from Nigel Slater.