Add the nuts to the melted chocolate mixture and stir well. Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife. Let the fudge cool, then refrigerate until set.

You’ll find Passover cakes (NIS 49–68) like chocolate fudge and orange-polenta, poppyseed with chocolate ganache topping, nuts in toffee and caramel with baked hazelnut cream, as well as pears ...