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Chocolate Bark Recipe & Video

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Chocolate Bark Recipe

I like to make my own chocolate candy, and this Chocolate Bark has become a favorite. Only two ingredients are needed to make this delicious confection; chocolate and whole natural almonds. You can use either semi sweet or bittersweet chocolate, and while I have used whole almonds in this Bark, you could use other nuts, peanuts, and/or dried fruits. It makes a tasty snack and is great for gift giving.

When I make Chocolate Bark I like to temper the chocolate so the bark will be nice and shiny, dry to the touch, with a hard and brittle surface which "snaps" when you break it. The method I give here for tempering involves just two steps; slowly melting the chocolate and then cooling the chocolate to 90F (32C). The temperature of the chocolate is very important when tempering, so you will need either a mercury candy thermometer or a digital thermometer.

If you have spent any time on the site you know I often talk about how the brand and type of chocolate you use will affect the flavor of what you are making. For this Chocolate Bark use either a semi sweet or bittersweet chocolate that you enjoy eating on its own.

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Chocolate Bark: 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 has been 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.)

Immediately stir 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.

Chocolate Bark Recipe:

16 ounces (450 grams) semi sweet or bittersweet chocolate

1 3/4 cups (250 grams) natural almonds

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