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Chocolate Bark Recipe

Chocolate Bark: Preheat your oven to 350 degrees F (180 degrees C). Place the almonds on a baking sheet and bake about 8 to 10 minutes or until lightly brown and fragrant. Let cool.

Line a baking sheet with parchment paper.

Take 4 ounces (115 grams) of the chocolate and finely chop. Set aside.

Then coarsely chop the remaining 12 ounces (340 grams) of chocolate. Place in a heatproof bowl and melt the chocolate over a saucepan of simmering water.

Once melted, remove from the heat and check to see that the temperature of the chocolate is between 115-119 degrees F (46-48 degrees C). Once at that temperature, gradually add the remaining 4 ounces (115 grams) of finely chopped chocolate, stirring with a heatproof spatula or wooden spoon, until a thermometer inserted about a 1/2 inch (1 cm) into the chocolate registers 90 degrees F (32 degrees C). (You may not use all the chocolate.)

Immediately stir in the toasted almonds and spread the melted chocolate onto the parchment lined baking sheet. Set aside to firm at room temperature for a few hours or refrigerate for about 30 minutes.

Cut or break the bark into small irregular pieces. The chocolate bark can be stored in an airtight container at room temperature for at least two to three weeks. The Chocolate Bark can also be frozen.

Makes about 1 1/2 pounds (700 grams) of Chocolate Bark.

Chocolate Bark:

16 ounces (1 pound) (450 grams) semi sweet or bittersweet chocolate, divided

1 3/4 cups (250 grams) natural whole almonds (skin on)

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