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 Candieds grapefruit peel
• Total weight: 270 grams

Times:

Preparation	Resting	Cooking	Start to finish
1 hour 7 min.	1 hour	15 min.	2 hours 25 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 Candieds 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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