DARK CHOCOLATE ALMOND BARK WITH SEA SALT
This easy recipe for low carb dark chocolate almond bark with sea salt is suited for both paleo and keto diets. It's also a great treat for diabetics.
Provided by Lisa MarcAurele
Categories Snack
Time 20m
Number Of Ingredients 8
Steps:
- Melt cocoa butter in a chocolate melter or double boiler.
- Stir in cocoa powder, sweetener, and salt.
- Keep on heat until dry ingredients have been well incorporated into the melted cocoa butter.
- Remove from heat. Stir in vanilla extract and chopped almonds.
- Pour out on prepared pan or chocolate mold.
- Sprinkle with additional salt and chopped almonds if desired.
Nutrition Facts : ServingSize 2 g, Calories 139 kcal, Carbohydrate 5.7 g, Protein 2.6 g, Fat 14 g, Sodium 64 mg, Fiber 0.5 g
GHIRARDELLI® CHOCOLATEALMOND BERRY BARK
Steps:
- Line a 9 by 13-inch baking pan with parchment paper. Set aside. In a small skillet, toast the almonds over medium heat, stirring occasionally to promote even cooking, just until golden, about 2 to 3 minutes. Remove from the heat and set aside. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat and stir in ¼ cup of the toasted nuts and ½ cup of the cranberries. Spread the mixture in the prepared pan, and sprinkle with remaining ¼ cup nuts and ½ cup cranberries. Chill in the refrigerator for at least 30 minutes, or until solid. Break into small pieces to serve
CHOCOLATE ALMOND BARK
Provided by Geoffrey Zakarian
Categories dessert
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Butter a baking sheet or use a silicone baking mat (preferred).
- Bring about 1 inch of water to a simmer in a medium saucepan with a bowl fitted to sit just above the simmering water. Add the chocolate. When the chocolate is melted, remove the bowl from the heat and stir in the almonds. Spread on the baking sheet in a thin uniform layer. Let set for 5 minutes, then sprinkle with the salt. Chill in the refrigerator until firm, at least 2 hours.
- Break the bark into 1- to 2-inch pieces. Store in a cool, dry place, stacked between layers of foil or parchment in an airtight container. The bark will keep, tightly sealed in your pantry, for up to a week.
BAKER'S CHOCOLATE HOLIDAY BARK
Take one bite of this BAKER'S Chocolate Holiday Bark and you'll never want another almond bark recipe. This almond bark recipe is great anytime of year.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Microwave chocolates in separate medium microwaveable bowls as directed on packages. Stir half each of the nuts, cranberries and apricots into chocolate in each bowl.
- Drop spoonfuls of chocolate mixtures alternately onto waxed paper-covered baking sheet; swirl gently with knife.
- Refrigerate 1 hour or until firm. Break into pieces.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 12 g, Protein 2 g
GHIRARDELLI® CHOCOLATE-ALMOND BERRY BARK
These tasty bites of rich milk chocolate layered with chocolate chips, chopped almonds, and fresh cranberries make a great gift, or an elegant snack with coffee.
Provided by Allrecipes Member
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Line a 9 by 13-inch baking pan with parchment paper. Set aside.
- In a small skillet, toast the almonds over medium heat, stirring occasionally to promote even cooking, just until golden, about 2 to 3 minutes. Remove from the heat and set aside.
- In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat and stir in 1/4 cup of the toasted nuts and 1/2 cup of the cranberries. Spread the mixture in the prepared pan, and sprinkle with remaining 1/4 cup nuts and 1/2 cup cranberries. Chill in the refrigerator for at least 30 minutes, or until solid. Break into small pieces to serve.
Nutrition Facts : Calories 163.3 calories, Carbohydrate 20 g, Fat 9.4 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 4.9 g, Sodium 18.3 mg, Sugar 18.7 g
GHIRARDELLI® CHOCOLATE-ALMOND BERRY BARK
These tasty bites of rich milk chocolate layered with chocolate chips, chopped almonds, and fresh cranberries make a great gift, or an elegant snack with coffee.
Provided by Allrecipes Member
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Line a 9 by 13-inch baking pan with parchment paper. Set aside.
- In a small skillet, toast the almonds over medium heat, stirring occasionally to promote even cooking, just until golden, about 2 to 3 minutes. Remove from the heat and set aside.
- In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat and stir in 1/4 cup of the toasted nuts and 1/2 cup of the cranberries. Spread the mixture in the prepared pan, and sprinkle with remaining 1/4 cup nuts and 1/2 cup cranberries. Chill in the refrigerator for at least 30 minutes, or until solid. Break into small pieces to serve.
Nutrition Facts : Calories 163.3 calories, Carbohydrate 20 g, Fat 9.4 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 4.9 g, Sodium 18.3 mg, Sugar 18.7 g
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