These delightful thins are great to place on the table at the end of Christmas lunch or dinner if you can manage to cram in a little bit more; or you could just serve them instead of dessert.
500g of 70 per cent dark chocolate, chopped and melted in a bain marie or microwave
50g pistachio nuts, lightly toasted and chopped
50g hazelnuts, lightly toasted and chopped
20g crystallised ginger, drained
30g candied orange peel, chopped
50g of 100 per cent Venezuelan black chocolate, coarsely grated (optional)
Line a flat baking tray with silicone or greaseproof paper and pour on the chocolate, scraping the bowl with a spatula, and spreading the chocolate to about 1cm thick. (Don't worry about having neat edges.)
Scatter the orange peel, pistachios, hazelnuts and Venezuelan black chocolate all over and leave to set in the fridge.
Place it in the freezer if you wish. To serve, break into rough shards.Reuse content