Happy Friday everyone!
Today I thought I’d satisfy my chocolate craving with a super easy dark chocolate bark recipe.
As with most recipes, I encourage you to play with it and make it your own. Add dried fruit, peppermint candy pieces, sprinkle with cinnamon – whatever!
I prefer the basic bark with nuts. In this batch I used almonds, but I’ve also made it with pecans.
Recipe and pic follow.
Enjoy! Until next time . . . just love, Collette
- 1 pound dark chocolate (60-70% cacao)
- 1 and 1/2 cups roasted whole almonds
- Line a baking sheet with parchment paper. Using a knife, finely chop the chocolate. In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is almost melted. Do not let the bowl touch the water. Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90 degrees on a candy thermometer. If the chocolate has not melted completely and is still too cool, set it over the saucepan for 1-2 minutes longer, stirring constantly. Do not overheat.
- Stir the almonds into the chocolate and spread onto the prepared baking sheet in a 1/2 inch thick layer, making sure the nuts are completely covered in chocolate. Refrigerate the bark for about 10 minutes, until hardened. It can refrigerate longer if necessary. Invert the bark onto a work surface. Remove the parchment paper, break into pieces and store or serve. *The broken bark can be stored in an airtight bag or container at cool room temperature for up to 10 days.*