If you're a fan of rich, indulgent treats with a satisfying crunch, this Dark Chocolate Almond Bark is your ticket to dessert heaven. It's incredibly easy to make and perfect for gifting or just enjoying as a homemade treat. Plus, it's a wonderful way to elevate your chocolate game with minimal effort.
Dark chocolate is the star, providing that deep, bittersweet flavor that's both sophisticated and comforting. Aim for around 70% cocoa for the perfect balance of richness and sweetness. The whole almonds add a delightful crunch and nutty flavor, which pairs beautifully with the chocolate. Toasting them first brings out their full aroma and taste. A sprinkle of sea salt enhances the flavors, providing a subtle contrast that makes the chocolate and almonds pop.
This dark chocolate almond bark pairs beautifully with a glass of red wine or a cup of Earl Grey tea. It also makes a fantastic addition to a cheese board, where its sweetness can balance the savory cheeses.
First, let's get those almonds nice and toasty. Preheat your oven to 350°F (175°C). Spread the almonds out on a baking sheet—give them space, so they toast evenly—and pop them in the oven for about 8 to 10 minutes. You'll know they're ready when they start to smell fragrant and look slightly darker. Once they're done, take them out and let them cool for a bit before giving them a rough chop. Set aside a handful to sprinkle on top later.
Next up, it's chocolate time. You can melt the chocolate using a double boiler, which is basically a heatproof bowl over simmering water. Make sure the water doesn't touch the bottom of the bowl—gentle heat is key here. Stir until smooth. Alternatively, if you prefer the microwave, heat the chocolate in short bursts, stirring between each, until it's melted and luscious.
Now, stir most of the chopped almonds and that pinch of sea salt into the melted chocolate. Mix until the nuts are well-coated. Pour this chocolate almond goodness onto a parchment-lined baking sheet, spreading it out evenly with a spatula. Remember those reserved almonds? Sprinkle them on top to give your bark some extra texture and visual appeal.
Once that's done, pop the whole thing in the fridge for about an hour. You want the chocolate to be completely set and firm. When it's ready, break the bark into pieces. Serve them up or store them for a later snack attack.
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