Ingredients:
300 g of chocolate black
100g milk chocolate
200 g of roasted almonds
50 g of honey
50 g butter
50 g roasted hazelnuts (optional)
Instructions:
In a frying pan, roast the almonds and hazelnuts until they are golden and release their aroma. Let them cool then cut them roughly.
Swap the chocolates and place them in a heat resistant bowl along with butter and honey.
Place the bowl over a pot with boiling water on low heat (Maria bath), making sure the bowl does not touch the water. Let the chocolate melt, stirring occasionally until the mixture is homogeneous.
Remove the bowl of heat and add the roasted almonds and hazelnuts. Mix well to make sure the nuts are completely covered in chocolate.
Pour the mixture into a rectangular mold lined with baking paper, smoothing the surface with a spatula.
Refrigerate the nettle for at least 4 hours, or until it is completely firm.
Once firm, remove the nut from the mold and cut into bars or squares.
Enjoy your homemade chocolate nugget, perfect for gifting or enjoying during the holidays!