Christmas Candy: Dark Chocolate Almond Bark
I’ve never really made candy before.Â I associated making candy with other recipes that require you to be more precise than I really enjoy being.Â I assumed you always needed a candy thermometer and I already have way more kitchen equipment than either of my kitchens can handle.
But this Dark Chocolate Almond Bark changes everything!!!Â It was amazing and so easy to make!Â The caramel – which is the only thing you actually have to prepare — comes together quickly.Â I could not find Marcona almonds so I used blanched and slivered almonds.
I think the key to the bark though is high quality chocolate and not to forget the coarse sea salt!Â I used Guittard 63% Extra Dark Chocolate Chips.Â Yum!
I plan to make another batch tonight using pistachios in my attempt to recreate Trader Joe’s Dark Chocolate Roasted Pistachio Toffee.Â Unfortunately I’m out of Guittard chocolate so we’ll see how Trader Joe’s dark chocolate does.
Note: Thank you to Bon Appetit’s website for the photo.Â I didn’t have my camera when I made the bark.
Chocolate-Almond Bark with Sea Salt
- 1/2 cup sugar
- 1 tablespoon unsalted butter
- 1 1/2 cups roasted Marcona almonds (not in oil)
- 1 pound good-quality dark chocolate (62%â€“70% cacao), finely chopped
- Coarse sea salt (for sprinkling)
Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 Tbsp. water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.
Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.
Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.
Makes about 1 3/4 lb.