Grillage Wafers

01Method

1. 1

   Heat the oven to 180 °C. Spread the almonds on a baking sheet and toast until golden, about 4–5 minutes. Chop them coarsely and set aside.

2. 2

   In a saucepan, combine the sugar, golden syrup, and water. Bring to a boil, use a wet brush to wipe down the pan sides, and cook over medium heat to form a dark caramel, which takes about 5–6 minutes. Meanwhile, lightly grease a baking sheet. Fold the toasted almonds into the caramel mixture. Pour onto the prepared sheet and let it harden completely.

3. 3

   Break the hardened almond mixture into pieces and pulse in a food processor until finely ground. On parchment paper, shape the mixture into thin rectangular pieces approximately 7 x 9 cm. Bake in stages until melted, about 3–5 minutes each. Remove and cool thoroughly.

4. 4

   Carefully transfer the wafer base to a rack. Melt the chocolate using a water bath or microwave, then carefully brush it over the wafers. Refrigerate until set. Serve alongside sliced semifreddo.