Method

• Line a 20cm square cake tin with baking paper.
• Place chocolate & condensed milk in a medium pan over a low heat, stir until smooth, remove pan from heat.
• Stir zest into mixture.
• Fold in roasted sandalwood nuts.
• Pour mixture into cake tin and allow to cool a little.
• Refrigerate for approx. 2 hours or until firm.
• Turn out onto chopping board, remove baking paper & using large knife, cut into bite sized serving pieces.
• Store in an airtight container in refrigerator.