November 3, 2008

Candy Recipe: Sea Salted Smoked Almond Chocolate Bark

almondbark12.jpgHalloween is over, which means its time to shift our attention to the holidays - Thanksgiving and one of the "Big 4" candy holidays - Christmas. Here is a great recipe from Elle's New England Kitchen that we can't wait to try. Looks like it will make a great gift as well.

Sea Salted Smoked Almond Chocolate Bark

Long list of ingredients:

-8 oz. Nestle Chocolatier 53% Cacao Dark Chocolate Baking Bar, broken into pieces (OR your favorite dark chocolate--not too bittersweet because you want some sweetness to balance out the salt and smoked almonds)
-1/2 cup smoked-flavored almonds, coarsely chopped, divided (but I use more)**
-1/8 teaspoon sea salt (preferably large crystal) (I also use more than this)**

**Eyeball these two, ok? If you think you want more nuts, go for it. And the salt--1/8 tsp? Who are they kidding? I like some in every single bite, so I sprinkle some all over, I don't measure it--but it's more than a skimpy 1/8 tsp.

Extremely complicated directions:

Line 8-inch baking pan with parchment or wax paper.
Microwave the chocolate in uncovered, microwave-safe bowl on high for 1 minute, then stir. The chocolate may keep some of it's shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
Stir in 1/4 cup almonds.
Pour into the lined pan.
Sprinkle with remaining almonds.
Tap pan several times to spread the chocolate and settle the nuts.
Sprinkle with sea salt.
Refrigerate for about 1 hour or until firm.
Break into pieces.
Store in air-tight container at room temperature.

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Posted by Bob Wallace at November 3, 2008 10:23 AM
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