Today is Milk Chocolate with Almonds Day, and what could be easier and better than Milk Chocolate Almond Bark. You can make this with dark chocolate, too, but to celebrate this particular holiday, I'm using milk chocolate! Here's a simple go-to recipe. Remember, the final product is only as good as the ingredients. Use the very best.
MILK CHOCOLATE ALMOND BARK
Ingredients
12 ounces milk chocolate
1 cup toasted almonds (in the oven), chopped coarsely (some people like them whole/your choice)
Sea salt
Directions
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 lined with parchment. 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.
How easy is that?
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