Preheat the oven to 180°C/350°F/gas mark 4. Line a baking tray with greaseproof paper.
Break up the chocolate and melt in a bowl over simmering water, without stirring. When the chocolate is half-melted turn the heat off and mix the solid parts with the melted parts, melting using the residual heat.
Spread the flaked almonds out on a baking tray, and toast in the oven for two minutes. Remove the almonds from the oven, sprinkle over some sugar and return to the oven for a further minute.
When the chocolate is melted spoon little disc shapes onto the lined tray. While the chocolate is still warm, quickly scatter the almonds, pistachios and walnuts over the discs. Sprinkle a little sea salt and maybe some cinnamon.
Chill the tray in the fridge for 15-20 minutes, softly pry your snaps away from the paper and serve.