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Chocolate Almond Bark
Home Skillet Cooking Blog
20 minutes
Approximately 24-32 bite-sized pieces
BeginnerYay, we are now firmly in my favorite days of the year – the holiday baking season! At no other time of the year is it perfectly acceptable to bake dozens of various combinations of sugar, flour, and butter into heaping piles of cookies, cakes, and muffins, etc. In addition to the baking, I love to make chocolate candy. Dipping various things into melted chocolate is both easy and fun, like having your very own chocolate fondue party! This year we made chocolate-covered pretzels, Ritz crackers dipped in a combination of chocolate and peppermint extract, and this chocolate-almond bark. It is a bit unconventional, but I like the subtle savoriness produced by roasting the almonds in a little Worcestershire sauce, smoked sea salt, and cayenne pepper.
Total Steps
8
Ingredients
6
Tools Needed
7
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Home Skillet Cooking BlogIngredients
- 8 ounces candy making chocolate (Ghirardelli’s Candy Making & Dipping Bar, Double Chocolate Flavor)
- pinch cayenne pepper
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup chopped raw almonds
- 1/2 teaspoon sea salt
- pinch sea salt (for sprinkling)
Instructions
1
Step 1
Heat oven to 160 degrees.
2
Step 2
In a medium bowl, mix the chopped almonds with the Worcestershire sauce, cayenne pepper, and sea salt.
3
Step 3
20 minutes
Place the almond mixture on a baking sheet and roast.
4
Step 4
Let the roasted almonds cool.
5
Step 5
Melt the chocolate using a double boiler or in the microwave on low heat, then mix the cooled almonds into the melted chocolate.
6
Step 6
Spread the chocolate-almond mixture into an 8x8 inch baking pan lined with wax paper.
7
Step 7
Sprinkle an additional pinch of sea salt on top, then let cool completely.
8
Step 8
Once cooled and set, break the bark into bite-size pieces.
Tools & Equipment
oven
medium bowl
baking sheet
double boiler
microwave
8x8 inch baking pan
wax paper