This homemade chocolate bark puts just about any store-bought chocolate candy to shame, offering an unbeatable sweet, salty, crunchy hit to the palate.
For best results, skip the chocolate chips (they’re loaded with waxes and preservatives in order to retain their shape in a chocolate chip cookie even after melting) and pick high-quality chocolate bars. Find bars with anything from 60-70% chocolate and be ready for delicious results.
Ingredients
- 1/2 c.whole almonds
- 2 c.(16 oz.) dark chocolate, chopped or broken into 1” pieces
- Flaky sea salt
Directions
-
- Step 1
Adjust an oven rack to center position and preheat the oven to 300°. Spread the almonds on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Let cool.
- Step 2Line another baking sheet with parchment. Place the chocolate into a medium microwave-safe bowl. Microwave the chocolate for 30-second intervals, stirring in between each interval until the chocolate is mostly melted with a few pieces still solid.
- Step 3Continue stirring the chocolate until the last pieces have melted. (If all the chocolate was melted upon removal from the microwave, add a small piece of chocolate to cool the melted chocolate.)
- Step 4Add the cooled almonds into the chocolate and stir to coat. Pour the chocolate-almond mixture onto the parchment-lined baking sheet into an even layer and gently tap the sheet against a counter to smooth the surface. Sprinkle with flaky salt. Place the sheet in the refrigerator until chocolate has hardened, 5 to 10 minutes.
- Step 5Using a knife, break chocolate into shards. Store in an airtight container, refrigerated, for up to 4 weeks.
