• 300 g chocolate (40%)
  • 1 cup hickory smoked whole almonds
  • 1 cup plain almonds
  • About 1 tsp flaked Maldon salt
  • Caramel topping


On a cookie sheet, set out about 2 dozen mini cupcake liners.

Bring a pot half filled with water to a boil. Reduce to a simmer.

Meanwhile, chop the chocolate. Transfer 200 g to a heatproof bowl. Set the bowl over the simmering water and melt the chocolate. Stir until smooth.

Remove the bowl and add the remaining 100 g of chopped chocolate. Stir until the chocolate is fully melted.

Add the almonds. Stir to coat. Spoon some of the chocolate into the cupcake liners. Top with a few flakes of Maldon salt. Let set completely. Drizzle with caramel, if desired.