Toblerone Squares Draft

How I make it

Base

1. Preheat the oven to 350°F (175°C), conventional (not convection).

2. Pulse the almonds with the sugar in a food processor into a mix of coarse and fine crumbs.

3. Transfer to a bowl and stir in the flour and salt.

4. Melt the butter and chocolate in the microwave or in a saucepan, remove from the heat and stir until smooth and glossy.

5. Beat in the eggs one at a time. Add the almond mixture and stir until even.

6. Grease an 11x7-inch (27x18 cm) pan, line it with parchment paper and pour in the batter.

7. Bake for 15-20 minutes, until set and a toothpick comes out with soft crumbs. Cool at room temperature.

Ganache

1. Whisk the yolks in a bowl.

2. Bring the cream almost to a boil in a saucepan. Pour half of it into the yolks in a slow stream, whisking constantly, to temper them.

3. Pour back into the pan and cook briefly over low heat, stirring, until slightly thickened; do not let it boil.

4. Remove from the heat and whisk in the chocolate until the ganache is smooth and glossy.

Topping and decorating

1. Pour the ganache over the base, spread it evenly and refrigerate overnight.

2. Remove from the pan, dust with cocoa and cut with a hot knife into 1-inch (2.5 cm) squares.

3. Pipe dots of melted chocolate on top and serve.