When plancha is very hot (water dropped on plancha will bead), use tongs to add ingredients to plancha in a single layer.. Sear.

Be sure to spread them in an even layer so they will roast evenly in the oven.. Bake the nuts until they are evenly caramelized, 15 to 20 minutes.To test for doneness, you can break a nut in half and check to see if it is light brown on the inside.

Keep an eye on the nuts because the sugar will burn very soon after it caramelizes.Remove the baking sheet from the oven and place on a wire rack.When the nuts are completely cooled, break apart any that are clustered together..

Fill a cornet half full with the tempered bittersweet chocolate.Pipe a chocolate circle 1 1/2 inches in diameter onto a parchment paper-covered baking sheet.

If you do not have a cornet, you can use a spoon; drop a spoonful of the chocolate onto the parchment paper and spread it into a 1 1/2-inch round with the back of the spoon.

In either case, keep the thickness of the round as even as possible.Remove from heat.. Add desired amount of salt to boiling water.

Stir leeks into boiling water; cook, stirring occasionally, 2 minutes.Add chard and spinach; cook, stirring occasionally, until very tender and deep green, about 1 minute, 30 seconds.

Using a spider, remove leek mixture from water, and hold over pot for a few seconds to drain completely.Transfer drained leek mixture to a blender.