1 T olive oil
1/4 t fine sea salt
6 oz bittersweet chocolate, finely chopped
6 oz milk chocolate, finely chopped
Preheat the oven to 375 •
In a medium bowl, combine the almonds, olive oil & sea salt. Spread them on a rimmed baking sheet. Bake until toasted & fragrant ~ 8-10 minutes. Set aside.
Turn the oven down to 250 • F.
Line a 17x11" rimmed baking sheet with parchment paper. Spread both kinds of chopped chocolate all over the sheet. Place in the oven until soft, about 5 min.
Remove from oven and spread the chocolate with a spatula or dull knife evenly to the edges. Immediately sprinkle with the toasted and salted almonds. Bury the nuts in the chocolate.
Refrigerate the bark for 2-3 hours, then cut it into bite-sized pieces. Wrap in parchment and store in a plastic container in the refrigerator 2-3 weeks.
Makes 1 pound.
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