Makes 4 cups
4 cups almonds, raw and unsalted (this is essential for this recipe!)
4 ounces dark chocolate – 70% pure cacao or higher
Maldon salt, to taste
Toast up the almonds in a saute pan, naked, on high heat until they get toasty and smell delicious. Pop on a plate. Over a double-boiler, melt the dark chocolate. Once melted, dip your finger in and taste. mmm. Now, load up a spoon and with flicks of the wrist spread over the nuts. Then, sprinkle with Maldon flake salt for maximum prettiness. Pop into the fridge to chill and harden the chocolate. Now, devour!