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.
TOASTED ALMOND & CHERRY CHOCOLATE BARK
This is so good and makes a great gift! Beautiful too, with swirls of white chocolate throughout! Adapted from BHG magazine.
Provided by Sharon123
Categories Candy
Time 30m
Yield 1 1/2 pounds
Number Of Ingredients 4
Steps:
- In a small bowl, combine the almonds and cherries; set aside.
- Melt the semisweet chocolate over low heat in a 2 quart saucepan, stirring constantly. In a 1 quart saucepan, melt the white chocolate over low heat, stirring constantly. Remove both saucepans from the heat.
- Stir half of the almond mixture into the semisweet chocolate. On a large cookie sheet, spread semisweet chocolate mixture to about 1/4" thickness. Drop the white chocolate by tablespoons onto the semisweet chocolate mixture. With the tip of your knife, swirl chocolates together for a marbles look. Sprinkle with the remaining almond mixture.
- Refrigerate at least 1 hour or until firm. Break the bark into pieces. Store in the fridge for up to 1 month (believe me, it won't last that long!).
TOASTED ALMOND BERRY CHOCOLATE BARK
A delicious and easy to make bark with toasted almonds, dried berries and rich, luscious chocolate.
Provided by Allrecipes Member
Categories Chocolate Candy
Time 1h
Yield 7
Number Of Ingredients 3
Steps:
- Line 8-inch baking pan with wax paper.
- Microwave small chocolate pieces in small, dry, uncovered, microwave-safe bowl on High (100%) power for 45 seconds; stir. Pieces may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
- Pour into prepared pan. Sprinkle with almonds and fruit. Tap pan several times to spread chocolate and settle almonds and fruit. Refrigerate for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.
- Recipe makes 1/2 pound bark.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 20.4 g, Cholesterol 6.9 mg, Fat 13.3 g, Fiber 2.7 g, Protein 3.2 g, SaturatedFat 7.1 g, Sodium 1 mg, Sugar 11.6 g
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