Description
A simple and addictive recipe for dark chocolate almond bark with a touch of flaky sea salt.
Ingredients
Scale
- 340 g (12 oz) high-quality dark chocolate (60–75% cocoa)
- 200 g (7 oz / about 1 1/3 cups) whole almonds, toasted
- 1/2 tsp (2.5 g) flaky sea salt, plus more for topping
- 1 tbsp (15 ml) neutral oil (optional)
Instructions
- Preheat the oven to 175°C (350°F). Spread almonds on a baking sheet and toast for 8–10 minutes until fragrant.
- Chop the dark chocolate into small, even pieces, reserving 40 g (1.4 oz) as ‘seed’ for tempering.
- Set a heatproof bowl over simmering water and add the chopped chocolate. Stir until it reaches 45–50°C (113–122°F).
- Stir in the reserved chocolate and cool to 27–28°C (80–82°F), then warm to 31–32°C (88–90°F).
- Mix the toasted almonds into the melted chocolate, reserving some for the top. Pour onto parchment and spread evenly.
- Sprinkle the reserved almonds and flaky salt on top. Let it set at room temperature for 30–45 minutes or refrigerate for 15–20 minutes.
Notes
Use a chocolate you enjoy for the best flavor. Optionally, substitute almonds with nuts or seeds as desired.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 45 g (1.6 oz)
- Calories: 267
- Sugar: 7.5g
- Sodium: 100mg
- Fat: 20.5g
- Saturated Fat: 7.4g
- Unsaturated Fat: 13.1g
- Trans Fat: 0g
- Carbohydrates: 16.6g
- Fiber: 5.2g
- Protein: 5.7g
- Cholesterol: 0mg