First, we need to roast the nuts. Cover a baking tray with parchment paper, dump the nuts, and put in the oven for 10minutes at 350F. Put them in a clean dishcloth, close it and gently rub it against your countertop or just “play” with them. This action will remove 85% of the skin on the nuts. The more you remove the better but don’t go “nut” (very puny ) on this and try to remove all of it.

Using a food processor blend the nuts and icing sugar until you have a nice paste. This will be very intensive on the unit. I do 1 minute on, take a spatula and scrape the side, give it a little pause, and repeat. This will take anywhere from 5 to 10 minutes to get the paste.

Once you are there, melt the chocolate in a bain-marie ( double boiler) at a low temperature then drop it in the food processor and let it all combine for a minute.

Cover plastic film in a container, then drop the mixture in, cover, and refrigerate. Once it’s cooled you can chop it in whichever shape you want.

I have not tested how long this lasts in the fridge but I think 3 months is fairly conservative.