Classic flavour combinations, including a delightful twist on salted caramel.

Ruth Hinks, UK World Chocolate Master

1. In a plastic bowl, warm No. 3 coffee chocolate slowly in the microwave, stirring frequently until just melted.
2. Cover a baking tray with greaseproof paper, and pour a quarter of the chocolate along one end.
3. Using a chocolate comb, spread the chocolate into lines, along the full length of the greaseproof paper.
4. Sprinkle with chopped candied almonds.
5. Set for 5 minutes at room temperature, chop into 10cm sticks and set for a further 30 minutes.
6. Repeat steps 1-5 until No. 3 coffee chocolate finished.
7. Repeat steps 1-6 for No. 2 caramel chocolate.  Sprinkle with sea salt instead of almonds at Step 4.

   
   Store in an airtight container at room temperature for up to 4 weeks.