Thursday, 13 October 2011

Eat: Sea salt chocolate snaps

Day four of chocolate week. Today's recipe is from Nigel Slater.


100g/3½oz darl chocolate 
A good handful of pistachio nuts, shelled, roughly chopped
2 handfuls of flaked almonds
A big pinch of sugar
Flaked sea salt
Crystallised roses, crushed (optional – could use candied peel or just leave it out)


Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.

Break up the chocolate and melt in a bowl over simmering water. Best left alone without stirring. When the chocolate is half-melted turn the heat off and nudge the solid parts into the melted parts, finishing it off using the residual heat.

Spread the flaked almonds out on a baking tray, and toast in the oven for two minutes. Remove the almonds from the oven, sprinkle over some sugar and return to the oven for a further minute.

When the chocolate is melted spoon little disc shapes onto the lined tray. While the chocolate is still warm, quickly scatter the almonds and pistachios over the discs. Sprinkle a little sea salt and maybe some crushed crystallised roses for colour.

Chill the tray in the fridge for 15-20 minutes, softly pry your snaps away from the paper and serve.

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