On a dry pan, toast the nuts (shake the pan frequently so the nuts do not burn). Remove from the pan when they start to smell intense and turn slightly golden.

Prepare 2 vessels - a larger and a smaller one. The smaller vessel should have a slightly smaller diameter than the larger one, so that its walls rest against the walls of the larger vessel and there is space between the bottoms. Melt the chocolate in a water bath, i.e., pour boiling water into the larger vessel, and in the smaller vessel, place the broken chocolate squares (adjust the amount of water so that the water does not touch the bottom of the smaller vessel). Then insert the smaller vessel into the larger one with hot water, so that the steam heats it. Stir the chocolate occasionally to melt it. Optionally, add a sweetener to the chocolate if you want a sweeter taste.

Put the nuts into the vessel with the melted chocolate. Mix thoroughly so that all the nuts are completely covered with chocolate.

Spread the chocolate– covered nuts on a board lined with baking paper or cling film. Spread them individually or several together. Put in the fridge for about 10-15 minutes for the chocolate to set.

Store the nuts in chocolate in the fridge.