Prep Time: 20 minutes
Makes about 12 pieces
(approx. 1 oz/30 g each)

8 oz (225 g) premium dark chocolate, chopped
1 cup (250 mL) partially crushed apple
chips (2 oz/60 g)
¼ cup (50 mL) toffee bits, divided
1 tsp (5 mL) cinnamon
½ tsp (2 mL) ground ginger
1/8 tsp (0.5 mL) ground cloves
½ tsp (2 mL) Le Saunier de Camargue Fleur de Sel

Preparation
Place chocolate in bowl set over a pan of hot (but not simmering) water. Partially melt chocolate, remove from heat and continue stirring until melted and smooth.

Stir in apple chips, most of the toffee bits (reserve 2 tsp/10 mL for sprinkling on top), and spices. Quickly turn out onto parchment paper-lined baking sheet; using a small spatula, gently form into a slab about ½ inch (1 cm) thick. Tap on counter to eliminate air bubbles. Sprinkle with remaining toffee bits. Allow to cool 10 minutes.

Sprinkle with salt. Refrigerate until firm. Break into pieces.