Salted Chocolate Chin Chin Peanut Clusters

Method

1. Mix the flour, sugar and nutmeg in a bowl, rub in the butter with your fingertips, then add the egg and milk and knead for 3 min into a firm, smooth dough. Cover and rest for 10 minutes.

   Add in this stepPlain (all-purpose) flour 80 gSugar 20 gGround nutmeg 1 pinchCold butter, cubed 15 gBeaten egg (1 large egg ≈ 50 g) 30 gMilk 15 ml

2. Roll the dough on a floured surface into a sheet about 22×15 cm and 4 mm thick, then cut into tiny cubes of about 7 mm. Spread them out on a floured tray.

3. Pour the oil into a 18 cm heavy pot at least 4 cm deep (no more than half full) and heat on medium heat for about 6 min, to 170 °C.

   Add in this stepVegetable oil for deep-frying 600 ml

   medium heat

4. Fry the cubes in 1 batch(es) for 4 min each on medium heat, stirring constantly, until golden. Drain on kitchen paper. Never leave hot oil unattended.

   medium heat

5. Let the chin chin cool completely for 15 min; warm pieces would melt the chocolate and turn soft.

6. Put the chocolate in a heatproof bowl set over a pan of barely simmering water on low heat, without letting the bowl touch the water, and stir for 5 min until just melted and smooth. Lift the bowl off; keep every drop of water out of the chocolate or it will seize.

   Add in this stepDark chocolate (50–70% cocoa), chopped 100 g

   low heat

7. Stir the cooled chin chin and peanuts into the chocolate until everything is coated. Spoon 8 clusters onto a tray lined with baking paper and sprinkle each with a few flakes of salt.

   Add in this stepRoasted peanuts, unsalted 40 gFlaky sea salt 1 pinch

8. Chill for 20 min until set and firm. Keep in an airtight container in a cool place or the fridge for up to 1 week.