Toasted Almond Chocolate Palettes

By maredan

Ingredients

• Topping (optional):
• 12 oz (375 g) 70% dark chocolate (or semi-sweet), chopped
• 1 cup (250 mL) chopped, toasted almonds or hazelnuts, divided
• ¾ tsp (4 mL) coarse sea salt
• Chopped pistachios, shredded coconut or gold flakes

Preparation

Step 1

1. Melt chocolate in a bowl set over simmering water or in a microwave for 1½ to 2 minutes. Remove from heat before the chocolate is completely melted and stir to finish melting. Stir in half the nuts, then the salt. 2. Evenly spread mixture into a rectangle approximately 8 x 12 in (20 x 30 cm) on a baking sheet lined with a nonstick baking mat or parchment. Sprinkle with remaining nuts and topping (if any). Chill for 30 minutes or until just set. 3. Cut out 1½-in (4-cm) disks with a cookie cutter (cutting as close together as possible). Store in the refrigerator, or freeze them. Serve cold.