Toasted Almond Chocolate Bark
- 2 cup 2 cup 2 cup Almonds
- 12 oz 12 oz 12 oz Dark Chocolate, chopped
- 0.25 tsp 0.25 tsp 0.25 tsp Espresso Powder, optional
- 1 - 2 Tbsp 1 - 2 Tbsp 1 - 2 Tbsp Sea Salt, (coarse ground)
- Cover a baking sheet with a silicone nonstick pad and set aside.
- Toast the almonds in a dry pan on medium high heat, shaking periodically, just until they start to give off a nutty aroma. Remove them from the heat and pour them out onto the prepared baking sheet. Arrange into a large layer, spaced about 1/2" apart (no need for exact spacing, that's just a ballpark). Set the pan aside.
- In a large, heatproof bowl, microwave the chocolate in 30 second increments (stirring between) until melted. Stir in espresso powder, if using.
- Pour the chocolate over the almonds and use an offset or rubber spatula to spread the chocolate so that all of the almonds are covered.
- Immediately sprinkle evenly with sea salt. Use as much or as little as you want, depending on your preference for strong sweet & salty flavor.
- Allow the chocolate to set at room temperature until it solidifies again, then use a large, sharp chef's knife to chop into pieces.
You can use chocolate chips in place of solid chocolate, if that's all you have on hand. No need to chop them before melting. You can use whatever salt you have around, but I'd advise against table salt. Use the best quality you can. I love the taste of grey sea salt but you can use Himalayan or whatever you prefer. The yield entirely depends on how large or small you cut your bark. It's enough for 1 large or 2 medium gifts (maybe 20-25 pieces) or you can chop it into 40-ish smaller pieces if you want more reasonable portions.
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