Lindt Excellence 70%
Flour, sugar, salt, nuts, vanilla, spice into a large bowl.
The egg and yolk and work in by hand to form a dough.
The chocolate chunks.
Log on a baking paper lined tray, dusting lightly with cocoa powder.
At 180°C for around 15 minutes or until cooked through. Cool.
Cut the Biscotti around 3-4 mm thick and place back on the tray flat.
For a further 15-20 minutes or until dry and crisp.
Warm up the milk and honey. Add the chocolate and mix until melted.