Chocolate Bark with Toasted Almonds
Ingredients
- 2 lbs top quality solid chocolate (such as Belgian Callebaut or French Valrhona)
- 6-8 cups sliced almonds, toasted & then cooled
- parchment paper
Special Equipment
- Large stainless steel pan to melt chocolate
- Rolling pin
How-to
- Roast the almonds on a cookie sheet at 350 degrees in a single layer, or until browned. Set aside to cool completely
- Roughly chop the chocolate into 1-2" chunks, then melt it slowly in a large stainless steel bowl which has been set over a saucepan with about 1" of simmering water in it
- Lift bowl from saucepan and dry the bottom carefully (water drips can ruin the look of chocolate)
- Fold in the cooled almonds, then spread about 1 cup of the mixture between two pieces of parchment. Anchor the paper against the counter, then roll the chocolate out to the edges of the paper using a rolling pin. The result should be a thin film
- Keeping it flat, set parchment-covered chocolate aside for 20-30 minutes to harden (or, place in the refrigerator). Finally, break the bark into irregular shards for serving
Suggestion
- This recipe makes plenty of bark; halve quanities if desired