Chocolate almond bark is a winter holiday treat in our family, but I figured why not make it all year round? It’s a wonderful mid-morning pick-me-up. I mixed two kinds of dark chocolate here, and we left the almonds raw to preserve some nutrients, but you could roast them if you prefer a toastier flavor.
Ingredients
2 cups good dark chocolate disks
2 cups semisweet chocolate chips
3 cups almonds (raw or roasted)
Directions
Place a medium or large metal bowl over a pot of boiling water to create a double boiler. Pour the chocolate into the bowl and mix with a wooden spoon until it melts in the hot bowl (heated by the boiling water beneath).
When the chocolate has melted and is silky smooth, remove it from the heat and stir in the almonds. Stir to mix well, then pour it out onto a baking sheet lined with parchment paper. Spread out the chocolate-coated almonds evenly to cover the whole sheet.
Place in the fridge to cool for at least 30 minutes, then remove the bark as one piece from the baking sheet. Chop it up with a sharp knife on a chopping board, and store in an airtight container at room temperature. Enjoy a piece of your chocolate almond bark as a morning or afternoon pick-me-up!
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