Chocolate and Nut Slice - milk chocolate

Method

• Break the milk chocolate into pieces and place in a heatproof bowl with the butter.
• Rest the bowl over a pan of simmering water and stir frequently until melted.
• Meanwhile, dampen a 450g/1lb loaf tin (pan) and line the base and sides with clear film (plastic wrap).
• don't worry about smoothing out the creases in the film.
• When the chocolate has melted, remove it from the heat and leave for 5 minutes until cooled.
• Break the biscuits into very small pieces, then stir into the melted chocolate with the almonds.
• Add the chopped chocolate to the bowl, and fold in quickly and lightly.
• Turn the mixture into the tin and pack down with a fork.
• Tap the base of the tin gently on the work surface.
• Chill for 2 hours until set.
• To serve, turn the chocolate loaf on to a board and peel away the clear film.
• Dust lightly with the icing sugar and slice thinly.