1. Line the base and sides of a square 25cm cake tin with non-stick baking paper, extending the paper 5cm over the sides.

2. Place 1kg of the chocolate in a medium heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn't touch the water) and stir until melted. When the chocolate reaches between 45C and 50C remove the bowl from the pan and continue to temper the chocolate by adding the remaining chocolate, stirring constantly until completely melted and the chocolate reaches a temperature of 29C to 30C.

3. Put all the remaining ingredients in a large bowl, then quickly stir through the chocolate until everything is well coated. Scrape the mixture into the prepared tin and tap the tin gently to allow the chocolate to settle. Set aside in a cool, dry place for two to three hours to set.

4. Use the overhanging paper to lift the chocolate block out of the tin. Heat a large sharp knife by dipping it in hot water and then drying, and use it to cut the chocolate block into 5cm squares.

*You will need 50 to 55 individual macaron shells (without filling) to make up the required amount.

See Zumbo's macaron shell method here