Chocolate crackle

Tamara West

For those times when you need a chocolate fix, Warren Elwin provides...

Ingredients

40 g	Hazelnuts, toasted
40 g	Pumpkin seeds
40 g	Pistachio nuts
1 Tbsp	Sesame seeds, toasted
2 Tbsp	Coffee beans, optional
50 g	Dates, chopped
1	Lemon, zested
125 g	Dark chocolate (Main)
125 g	Milk chocolate
¼ tsp	Ground cinnamon
¼ tsp	Ground nutmeg
1 pinch	Sea salt
½	Oranges, freshly grated zest

Directions

1. Roughly crush nuts, seeds and coffee beans in a mortar and pestle. Place in a bowl with dates and the lemon zest.
2. Melt chocolates in a bowl over boiling water, then fold in cinnamon and nutmeg.
3. Add the nut mixture and spread across a large piece of baking paper to form a slab.
4. Sprinkle with a little sea salt and grated orange zest and chill until hard.
5. Break into small pieces to serve.