300 grams of dark chocolate
1/2 cup roasted almonds, roughly chopped
1/2 to 1 tbsp instant coffee powder.
Line a chopping board with silver foil and keep it aside.
Finely chop the chocolate and melt it in a double boiler. I used a bowl placed on a pot of boiling water to do this. When the chocolate fully melted, add the instant coffee powder and stir well. Add about 1/4 cup of the nuts and mix it.
Pour the chocolate and nut mixture on to the silver foil lined board. Spread it into a layer of about 1/2 cm thickness. Let it harden. I keep it in the refrigerator to harden them faster. It can take 6-8 hours to harden at room temperature.
Once hard, break it into small pieces and store them in an airtight container.