V This is a recipe you will want to make time and time again because it is so easy and the bought equivalent is incredibly expensive. Make for gifts or to enjoy when you need a chocolate fix.
Vary the toppings with dried cranberries, pistachio nuts, chopped apricots and shredded coconut. The choices are endless.
Preparation: 15 minutes plus 2 hours to set Cooking: 20 minutes
Serves: 4- 6
INGREDIENTS
75g raw hazelnuts
2 tbsp pumpkins seeds
3 tbsp sesame seeds
1/4 tsp Saltney’s low sodium salt
225g chopped plain chocolate (at least 70 per cent cacao)
method
l Preheat the oven to 200°C.
l Roast the hazelnuts and pumpkin seeds on an oven tray for 10 minutes. Set aside to cool.
l Place the sesame seeds on an oven tray and roast for about 5 minutes or until golden.
l Combine the seeds and salt.
l Line a baking sheet with baking parchment.
l Place chocolate in a heatproof bowl set over a pan of simmering water. Stir until melted and completely smooth.
l Pour melted chocolate onto the baking parchment — smooth out into a thin even layer.
l Sprinkle the seed mixture evenly over the chocolate.
l Let stand at room temperature until set — 2 hours or more.
l Break into pieces and store in an airtight box in the refrigerator.
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