Chocolate thins with toasted nuts

A recipe from cooking-ez.com

For 20 pieces, you will need:

• 1 125 g dark chocolate
• 2 50 g pistachios
• 3 50 g whole almonds
• 4 50 g walnut kernels
• 5 6 Candied grapefruit peel
• Total weight: 269 grams

Times:

Preparation	Resting	Cooking	Start to finish
1 hour 7 min.	1 hour	15 min.	2 hours 22 min.

Step by step recipe

• 1: If your pistachios still have skins, put them in boiling water for 5 minutes.
• 2: Drain them, then remove skins while still wet and hot (it's easier).
• 3: On a baking sheet, put 50 g whole almonds, 50 g pistachios and 50 g walnut kernels, put in the oven at 150°C or 302°F for 5 minutes until lightly toasted.
• 4: Remove from the oven, allow to cool and chop roughly.
• 5: Cut 6 Candied grapefruit peel into very small dice and mix with nuts.
• 6: Melt 125 g dark chocolate in a bain-marie.
• 7: On a baking sheet, put a sheet of cooking parchment. Fix well to stop it from moving.
• 8: Start a chocolate disc: with a maryse spread out a 1 or 2 mm layer of chocolate.
• 9: Quickly put on it a layer of nuts. Press in with the back of a spoon or your fingers, to be sure that nuts are embedded in the chocolate.
• 10: Continue like this with all the chocolate. You can vary shapes and sizes.
  Put in the fridge for at least one hour.
• 11: Afetr this time, unstick discs from paper.
• 12: Serve with ice-cream for example, or to finish a meal with coffee or tea.

Remarks

You can alter this recipe by changing nuts or dried fruits and/or replacing dark chocolate with white.

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