Love this, have made it a few times over the years since seeing Tenina make it at one of her cooking classes at which she handed out the recipe. I used 2 x 100g blocks Lindt white chocolate so cooked it a few minutes less than for 250g. I used ordinary vanilla essence instead of vanilla bean paste and ordinary sea salt instead of pink salt flakes. I find it necessary to have all the topping ingredients ready to go as once you spread the melted chocolate over the silpat mat you need to work quickly. Once sprinkled with nuts, fruit, salt and cinnamon I cover it with a piece of baking paper and press down to embed the ingredients into the chocolate.
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