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Nutty salt and pepper chocolate squares
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30g unsalted butter, at room temperature, plus extra for greasing
360g Green & Black’s Organic Dark 70% Chocolate, chopped
200ml double cream
2 tbsp golden syrup
2 x 105g packs Tyrrells Sea Salt & Ground Black Pepper Nut Medley, roughly chopped
1 tbsp cocoa powder
1. Grease a shallow square tin (about 19cm) and line it with baking parchment. Put the chocolate in a large bowl. Heat the cream and syrup in a small pan over a low heat, until just starting to simmer. Pour this mixture over the chocolate and stir until smooth and melted. Stir in the butter until melted and thoroughly combined. Add the nuts.
2. Tip the chocolate mixture into the prepared tin, smoothing out the top as much as possible. Chill in the fridge for at least 3 hours, until firm. Cut into 36 squares and keep chilled until needed (they will keep for up to 3 days). Dust with cocoa powder just before serving. This recipe can be also be halved and set in a loaf tin instead of a square tin.
Typical values per serving:
This recipe was first published in December 2020.