Chocolate-Almond Bark with Sea Salt
A luxurious confection featuring dark chocolate studded with caramelized Marcona almonds and finished with a sprinkle of sea salt. This elegant bark combines rich chocolate with sweet, crunchy nuts and a touch of saltiness for the perfect balance of flavors.
Ingredients
- •½ cup sugar
- •1 tablespoons unsalted butter
- •1½ cups roasted Marcona almonds
- •1 pound dark chocolate
- •1 tablespoon coarse sea salt
Cooking Instructions
- 1.
Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 tablespoons water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.
15 min
- 2.
Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.
180 min
- 3.
Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.
5 min
