Place the chopped chocolate and cubed butter into a heatproof bowl set over a saucepan of gently simmering water. Stir occasionally with a spatula until the mixture is completely smooth and glossy, with no visible lumps — you will see the butter melt into the chocolate, creating a rich, dark puddle that smells deeply of cocoa.

Remove the bowl from the heat and stir in the golden syrup and vanilla extract. The mixture will become slightly thicker and more elastic as you stir, and you will notice a sweet, warm aroma rising from the bowl.

Fold in the chopped almonds, pistachios, and pecans, along with the desiccated coconut if using. Use a firm folding motion until every nut piece is evenly coated in the dark chocolate mixture — you should see the nuts glistening and the chocolate clinging to each piece.

Spoon the mixture evenly into the mini paper cases or silicone moulds, filling each one about three-quarters full. The surface should look bumpy and textured from the nuts poking through.

Sprinkle a tiny pinch of sea salt flakes over the top of each mini dessert. This will look like small white crystals against the dark chocolate surface.

Place the filled cases onto a tray and transfer to the refrigerator. Chill for at least 20 minutes, or until the chocolate is firm to the touch and makes a dull sound when tapped gently with a finger.

Once set, remove from the fridge and let them sit at room temperature for 2 minutes before serving. They should peel away cleanly from the paper cases, revealing a smooth, shiny bottom.