Instructions

To temper the chocolate coating

Put the broken chocolate into a metal bowl and set this over a pan of barely simmering water, stirring gently until melted and the temperature reaches 104 -113 °F on a sugar thermometer. Pour two thirds of the chocolate onto your marble surface and set bowl with the remaining chocolate off to the side, keeping it warm. You will only use this if your tempered chocolate cools too quickly and begins to set - if that happens, add enough warm melted chocolate to slow the process. Hopefully, you won’t need to use it and it will be left over for the base of the biscuits

Using a palette knife, spread the chocolate into a thin layer and keep pushing the chocolate back into the centre of the board. This action of moving the chocolate plus the cooling property of the cold surface will lower the temperature of the chocolate. You want to get it to 81 °F at which point it should still be moveable and you need to line your silicon moulds with the tempered chocolate. Cover the moulds carefully with an even, but thin, layer of chocolate.

For the peanut nougat

Mix the almond flour, coconut oil, golden syrup, vanilla powder and salt until thoroughly combined and a dough starts to form. Keep mixing until a firm dough forms. If it stays too dry, add a little more coconut oil. Press into one even log, shaped to fit neatly into your chocolate lined chocolate moulds. Freeze (or chill) while you make the peanut caramel.

For the peanut butter caramel

Melt butter in a large saucepan over medium heat. Add sugar, and stir until sugar is melted at which point you should turn the heat off, even if the butter isn’t fully melted.

Working quickly, pour in the condensed milk & cream, whisking all the time. Still whisking, add peanut butter and salt, and stir until smooth. 

Let it cool a little, so that it doesn’t melt the chocolate and then tip it into your silicon molds, leaving enough space for your nougat. Chill or freeze until the caramel is set.

Layer the peanut nougat on top of the caramel layer in the silicon molds and then add another layer of tempered chocolate to seal the biscuits completely.

Refrigerate to serve.