Chocolate Almond Bark
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This chocolate almond bark is so simple to make, yet it is a delicious treat that's perfect for a host / hostess gift.
Using bittersweet chocolate, as we do here, results in a bark that's not overly sweet. Feel free to use semi-sweet or milk chocolate rather than dark chocolate if you prefer. We also opt to roast our almonds for more depth of flavor, but plain chopped almonds work just as well. The key ingredient is the Malden or flaky salt - it balances out the sweetness of the chocolate.
This batch will make 1 half sheet tray (18" by 13"), which can be split into about 6 gift bags.
Special Equipment
Ingredients
Directions
Preheat oven to 325F. Line a rimmed half baking sheet (18” by 13”) with parchment paper. Evenly spread the almonds onto the pan, and toast in preheated oven for 10 minutes. Remove from the oven and let cool (if you bought pre-roasted almonds or are using raw almonds, you can skip this step).
Once the almonds are cool, roughly chop them. Place them back on the parchment-lined baking sheet and set aside while you melt the chocolate.
Fill a medium saucepan with 2 inches of water. Bring up to a boil, then reduce heat to a simmer. Place the chocolate to a heat proof bowl and melt over the simmering water, stirring constantly with a rubber spatula.
Stir until all the chocolate is melted and silky smooth, about 3 minutes.
Pour the melted chocolate over the almonds on the parchment paper, then use an offset spatula to spread the chocolate evenly over the almonds.
Place the tray in the freezer for 5 minutes. Once the chocolate has hardened slightly, sprinkle flakey sea salt over the chocolate. Refrigerate or freeze until completely chilled, about another 20 minutes.
Remove the sheet tray from the fridge or freezer. Break the chocolate apart into small pieces and store in an airtight container or in cellophane bags. Keep in a cool or refrigerated place for up to 1 month.