Cut out round shapes of 4 cm diameter. Toast in hot pan.

Crystallise. Layer at 2 mm thick. Cut out round shapes of 4 cm diameter. Leave to set in fridge at 12°C. 

Cut out round shapes of 3 cm diameter. Leave to rest in fridge at 4°C. 

Once chocolate is set, reserve discs at room temperature. Rasp some on top of toast.