Do you have any bad habits?
In my family we have a somewhat waist-widening habit of buying Toblerone whenever one or all of us is coming back from overseas and going through the duty-free shop. A few months ago we were coming back from a family holiday to Australia and as we wandered past the stand of shiny triangular sticks of goodness, we decided to be good and just buy one. Usually our poison of choice is the milk chocolate variety, but then I spotted something else.
Crunchy. Almond. Toblerone.
Salty honey roasted almonds, plus the nougat and the milk chocolate. Sold.
But I made the mistake of only buying one. It was gone in the space of a
day few hours.
And I would like to say we shared it out evenly. But no. I ate most of it. I sacrificed for my dear family.
Really, the truth is that I’m just a chocolate hog, and it was just so addictive.
Anyway, my point is that once the salty chocolatey almondy goodness was gone, it was gone. And hopeful as I was that maybe a shop nearby might sell it in the lead-up to Christmas; I wasn’t going to hold my breath.
So I bought some regular old Toblerone, made some honey roasted almonds, and then this crunchy almond Toblerone cheesecake happened.
Do you remember my chocolate cookie recipe from a week or so back? This is what I needed the crumbs for. I bashed them up and mixed them with some chopped honey roasted almonds to make the perfect crunchy base for the creamy Toblerone filling.
Speaking of nuts, the honey roasted almonds are pretty evil. Whoever decided that sugar and salt should taste so good together should be shot. With an almond.
I wanted to buy some of those itty bitty Toblerone bars so I could put a little triangle on each cheesecake square, but nope, couldn’t get those either, so I improvised with little dollops of melted Toblerone topped with a couple of the honey roasted almonds. Yum.
The recipe seems long, but trust me, it’s worth it. You can make the honey roasted almonds a day before you need them, and the toppers can also be made in advance, just make sure you store them in an airtight container at room temperature – moisture will cause the sugar on the almonds to dissolve.