Description
This dark chocolate almond bark delivers bold chocolate flavor with a crunchy almond crunch and a salty finish. A simple temper-free method for glossy, stable bark.
Ingredients
Scale
- 300 g (10.5 oz) good-quality dark chocolate (70% cacao recommended)
- 180 g (1 1/4 cups) whole almonds, toasted
- 1/2 tsp (2–3 g) flaky sea salt, plus extra for sprinkling
- 1 tbsp (15 ml) neutral oil (optional)
Instructions
- Preheat your oven to 175°C (350°F). Spread almonds on a baking sheet and toast for 8–10 minutes, stirring once, until fragrant and lightly browned.
- Chop the dark chocolate into small, uniform pieces.
- Microwave the bowl of chocolate in 15–20 second bursts at 50% power until 90% melted, stirring between bursts.
- Set the bowl over a saucepan of barely simmering water and stir until melted and smooth, about 3–5 minutes.
- Stir in the reserved chopped chocolate to cool slightly and stabilize shine.
- Pour the melted chocolate onto the prepared sheet and spread to an even thickness.
- Let the bark set at room temperature for 10–15 minutes, then refrigerate for 15–20 minutes until firm.
Notes
Store in an airtight container for up to 10 days. Bark can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 240
- Sugar: 7g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg