1/2 cup Chelsea Caster Sugar
2 tbsp water
1 tsp vinegar
1/2 cup flaked almonds, toasted
150 g dark or milk chocolate, melted

Combine Chelsea Caster Sugar, water and vinegar in a small saucepan. Stir over low heat until sugar dissolves. Bring to the boil. Reduce heat and simmer, without stirring, for 8-10 minutes until golden.
Line an oven tray with baking paper. Scatter with almonds. Pour toffee over. Cool at room temperature until set.
Break into small pieces. Stir through chocolate. Spoon into silicone heart moulds. Set at room temperature. Remove from moulds. Serve chocolates with coffee.

Recipe in partnership with Woman's Day.

Chilled chocolate is exposed to condensation (moisture), which could result in a white film known as "bloom" covering the chocolate - but if you are short of time, set in the fridge.