Yesterday I was in the mood to bake but I was not sure what I wanted to make. I wanted to make some friands but I had no ground almonds  as these were used to make a flourless chocolate cake and I forgot to buy some more.After some deliberation, I decided to make one of our favourite recipes; Pierre Herme's Chocolat sables as I had all the ingredients to hand.The best part about this recipe is chopping about lots of lovely, yummy dark chocolate and the worst part is reading the part of the recipe that says leave the mixture in the fridge for an hour when you do not have an hour. 10 minutes in the freezer did the trick and this time I decided  not to make a log shape,  instead I made a  flat round shape which I then used as a base to cut out heart shape biscuits.
SABLÉS CHOCOLAT À LA FLEUR DE SEL3 g fleur de sel150 g butter 120 g brown sugar or coconut sugar50 g caster sugar 150 g 70% cocoa chocolate175 g flour5 g natural liquid vanilla extract 30 g cocoa powder5 g baking sodaMETHOD1. Cut the chocolate into small pieces. Mix and sift the flour, cocoa powder and baking soda. Soften the butter and incorporate both sugars (brown and caster), the salt and liquid vanilla, then add the flour/cocoa/baking soda and roughly chopped chocolate. Mix as little as possible, as with a shortcrust pastry. Shape into rolls of about 4 cm diameter. Put in the refrigerator for at least an hour. Cut into slices of a good centimeter large. Put ...