75gdark chocolate(I used G&B Cook's 72%) - chopped
9white chocolate buttons(if making flowers)
9flower moulds with sticks or chocolate moulds of choice
Dry fry the almonds with the icing sugar and salt over a medium heat stirring all the while.
After about 8 minutes, the sugar should have caramelised and the almonds turned golden. Remove from the heat and allow to cool, then roughly crush.
Melt 60g of the chocolate over a pan of hot, but not boiling water, making sure the water doesn't touch the bowl. As soon as the chocolate had melted, remove from the heat and add the remaining 15g. Stir until melted.
If making the flowers, lay a white chocolate button at the bottom of the flower moulds. Insert the sticks and top with a teaspoon of melted chocolate.
Add some of the crushed caramelised nuts.
Top with another teaspoon or so of melted chocolate until they are full. Bang the moulds on the surface to disperse any air bubbles and spread the chocolate into the corners.
Leave to set.
I made six flowers and used the remaining chocolate and some of the caramelised nuts to make three chocolate spoons.