This salty-sweet treat uses dark chocolate chips and our crunchy Toasted Granulated Almonds, making it a delicious combination of flavors and textures.
Prep time: min
Cook time: min
Total time: min
Ingredients
Yield: 1 1/2 pounds
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8 Ounces Dark Chocolate Chips, weighed
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8 Ounces Semi-Sweet Chocolate Chips, weighed
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1 Tablespoon Vegetable Shortening, weighed
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8 Ounces Granulated Toasted Almonds , weighed
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Madagascar Vanilla Extract
Directions
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Lightly coat small sheet pan with unflavored cooking spray. Line pan with sheet of parchment or wax paper, and lightly spray paper with cooking spray.
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Bring small pot half-filled with water to a simmer.
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Place bowl on top of pot, making sure bowl does not touch water. Add chocolate, vanilla and shortening to bowl.
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When chocolate mixture is melted to about 120°F, pour out onto paper-lined pan to about 1/4-inch thickness.
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While chocolate is not yet cooled, evenly sprinkle almonds over top, followed by coarse sea salt. Let chocolate come to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours.
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Bark should pop off paper easily and be ready to break into pieces.