Chocolate Almond Bark with Sea Salt

by Darina on November 30, 2011

I received my December issue of Bon Appetit last week and found several recipes I wanted to make immediately. For starters–a potato galette, baked gnocchi, and a version of this almond bark. This rarely happens. I am embarrassed to admit that although I have subscriptions to several foodie magazines, I rarely cook anything from their contents. I pore over them with enthusiasm, reading every column inch and admiring the luscious photography. They give me ideas and inspire me to get into the kitchen, but often the ingredients I need are not routinely found in the single person’s refrigerator. Sometimes a recipe just requires too much shopping and even money to execute, that it seems hardly worth the bother to do it for oneself. And that’s a shame, because I know how thoroughly the recipes are tested in most food magazines–more so than a lot of cookbooks.

But the recipes I was most intrigued by in Bon Appetit did not fall into the save-for-a-dinner-party category. For instance, I quickly whipped up this almond bark. I always have almonds on hand, as well as a slab of Callebaut chocolate. In a matter of minutes I had a tasty treat that would not have come cheap at my local gourmet food shop.

 

Chocolate Almond Bark with Sea Salt

from Bon Appetit, December 2011

 

Ingredients:

1/2 cup sugar

1 tablespoon butter

1 1/2 cups roasted almonds

1 pound good dark chocolate (62-70% cacao), finely chopped

coarse sea salt, for sprinkling

 

Method:

1) Line a baking sheet with aluminum foil. Combine sugar with 2 tablespoons water in a small saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Do not stir but occasionally brush down sides with a wet pastry brush, until caramel is a dark amber–about 5 minutes. Remove from heat.

2) Immediately add butter and whisk until melted. Add almonds and stir well to coat. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of the nuts.

3) Stir chocolate in a medium bowl set over a pan of simmering water until melted. Remove from heat and add nuts from baking sheet, stirring quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer.

4) Top with reserved nuts; sprinkle with salt. Chill until chocolate is set–about 3 hours. Break bark into pieces and store between layers of parchment or waxed paper.

 

Can be made 1 week ahead. Keep chilled.

 

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{ 10 comments… read them below or add one }

Amanda December 1, 2011 at 4:12 am

I am bookmarking this recipe straight away! It has all the elements I love: chocolate, caramel and salt. I was also looking for a christmas treat I could make my friends. Thanks for posting. A

Rosa December 1, 2011 at 5:40 am

Divine! I love the addition of sea salt.

Cheers,

Rosa

Tina @ MOMS CRAZY COOKING December 1, 2011 at 11:09 am

I just made fudge with sea salt! It’s wonderful as I am sure this bark it too!

We’d love for you to come link it up to our 12 Days of Christmas Goodies! Today we are featuring…. BARK (and I think this is perfect)!

http://momscrazycooking.blogspot.com/2011/12/12-days-of-christmas-pretzel-bark.html

Delishhh December 1, 2011 at 3:47 pm

These look amazing – i just did pepermint bark – so good!

Darina December 1, 2011 at 7:31 pm

It’s amazing! All my favourite flavours. I couldn’t stop scarfing it down.

blandina December 3, 2011 at 1:40 pm

Sorry Darina, a couple of questions:

how much butter do you use? the quantity seems missing

1 tablespoon of almonds seems too little for 1 pound of chocolate, am I wrong?

Darina December 4, 2011 at 12:09 pm

Sorry! Thanks for pointing the error out to me. I meant 1 tablespoon butter, not almonds. I have made the correction. Let me know how it turns out.

Stephanie December 7, 2011 at 8:03 pm

I’ve been drooling over that very magazine too!!! Your bark looks amazing. I can’t wait to try the blondies that have pretzels on them.. nooom

Marge December 23, 2011 at 11:01 am

I am on my third attempt to get the sugar and water mixture to carmelize! Wonder what i am doing wrong. The mag says med-low heat but the web page says medium?

Darina December 28, 2011 at 2:53 pm

It’s failed for me a couple of times as well. Stir it until it starts bubbling and then leave it alone. You can wipe down the sides with a wet pastry brush but otherwise I wouldn’t disturb it. Medium low heat might be best, but it really depends on your stove.

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