Chocolate Fudge

First, prepare a mold (25 cm × 25 cm) and line it with cling film.

Prepare a double boiler: Prepare 2 different-sized containers that fit into each other, but the bottom of the smaller container must not touch the bottom of the larger one – ideally a pot and a bowl (preferably glass or stainless steel). Pour a little water into the pot and bring it to a boil. Then reduce the heat to low and place the bowl into the pot – the bottom of the bowl must not touch the water. Place the chocolate and butter into the bowl and let them slowly melt over the hot steam.

Meanwhile, heat a pan over medium heat. Roughly chop the nuts and, once the pan is hot, add them and dry roast, stirring constantly, for 3–4 minutes over medium heat. Then turn off the heat and let the nuts finish toasting in the pan.