Line a large baking sheet with greaseproof paper and set aside.
Put the chopped chocolate into a heat-proof bowl and set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and leave to cool for 10 minutes.
Add the almonds and stir until completely coated.
Pour over the prepared baking sheet and, using a palette knife, spread into a large rectangle (about the size of an A4 sheet of paper).
Leave to set in a cool place (you can chill in the fridge to speed up the process but the chocolate may lose its gloss).
Break into shards (or leave as a giant slab) and wrap in pretty cellophane bags before tying with ribbons. Enjoy within 2 weeks.
Write Your Own Review