Anyway here’s the recipe with some tips that should help you not waste chocolate.
600g dark chocolate (high quality will ensure a better ganache)
150g coconut oil
100g (150-200g may be nicer) chopped almonds
250g shortbread cookies
1. Line a loaf pan with cling film.
2. Melt the chocolate with the coconut oil and cream over simmering water, stirring constantly. Do not wait until the chocolate has melted completely as the cream gets too hot and will split the ganache. Instead take it off the heat when the mixture appears glossy and the chocolate is mostly melted. The heat left in the bowl is enough to melt what chocolate remains.
2. Remove from the heat, stir in the nuts and allow to cool slightly.
3. Spoon a little chocolate into the pan and cover with cookies. Continue to layer up chocolate and cookies until all ingredients are used up or until there is sufficient layers. Chill for at least 4 hours.
4. To serve, turn out of pan, remove the cling film, allow to soften slightly, and cut into slices.
The recipe is from a cookbook called taste chocolate, so the recipe may possibly be sourced online from taste.com.au