Preheat your oven to 350 degrees F
(180 degrees C). Place the almonds on a baking sheet and bake about 8 to 10
minutes or until lightly brown and fragrant. Let cool.
Line a baking sheet with parchment paper.
Coarsely chop 12 ounces (340 grams)
of the chocolate. Then melt the chocolate in a heatproof bowl that
placed over a saucepan of simmering water.
Once melted, remove
from the heat
and check to see that the temperature of the chocolate is between
115-119 degrees F (46-48 degrees C). Once at that temperature,
gradually add the remaining 4 ounces (115 grams) of finely
chopped chocolate, stirring with a heatproof spatula or wooden
spoon, until a thermometer inserted about a 1/2 inch (1
cm) into the chocolate registers 90 degrees F
(32 degrees C).
(You may not use all the chocolate.)
in the toasted almonds and spread the melted
chocolate on the parchment lined baking
sheet. Set aside to firm at room temperature for a few hours or refrigerate
for about 30 minutes.
Cut or break the
bark into small irregular pieces. Store in an airtight container at room
temperature for 7 to 10 days. The Chocolate Bark can also be frozen.
Makes about 20
pieces. Preparation time 1 hour.