Wednesday, November 7, 2012

Dark Chocolate Almond Bark

Today is National Bittersweet Chocolate with Almonds Day, and what could be easier and better than some Dark Chocolate Almond Bark. Dark chocolate and almonds, both heart-healthy foods! Here's a simple go-to recipe.


12 ounces dark chocolate (65-75% cacao)
1 cup toasted almonds (in the oven), coarsely chopped  (some people like them whole/your choice)
Sea salt

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.

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