Wednesday, November 7, 2012
Dark Chocolate Almond Bark
BITTERSWEET CHOCOLATE ALMOND BARK
12 ounces dark chocolate (65-75% cacao)
1 cup toasted almonds (in the oven), coarsely chopped (some people like them whole/your choice)
Line cookie sheet with parchment paper.
Melt chocolate until smooth in top of double boiler or saucepan placed over another saucepan with simmering water.
Set aside 6 Tbsp almonds
Stir remaining almonds into melted chocolate.
Pour mixture onto cookie sheet. Spread to 1/2-inch thickness.
Sprinkle remaining almond pieces over mixture. Sprinkle sparingly with sea salt.
Tap pan on the counter until bark is desired thickness.
Refrigerate for about 6 hours or until firm.
Break into pieces.
Store in an airtight container in a cool, dry place.