1/2 cup roasted almonds, roughly chopped
1/2 to 1 tbsp instant coffee powder
Line a chopping board with silver foil and keep it aside. Finely chop the chocolate and melt it in a double boiler. I used a bowl placed on a pot of boiling water to do this. When the chocolate fully melted, add the instant coffee powder and stir well. Add about 1/4 cup of the nuts and mix it. Pour the chocolate and nut mixture on to the silver foil lined board. Spread it into a layer of about 1/2 cm thickness. Let it harden. Keep it in the refrigerator to harden them faster. It can take 6-8 hours to harden at room temperature. Once hard, break it into small pieces and store them in an airtight container.