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Chocolate Bark with Toasted Almonds
Chocolate Bark with Toasted Almonds <p> Pastry Chef <a href="/videos/profiles/about-lee-napoli">Lee Napoli </a>shows you a great technique for working the <a href="http://store.yahoo.com/cgi-bin/clink?superiornut+SFNaMm+bulk-almonds.html+">almonds</a> right into the thin chocolate bark. Hint: it&#39;s all in the hip. Watch the video to see what we mean. If you prefer more texture in your bark, try making her <strong><a href="/videos/dessert-and-baked-goods/chocolate-bark-with-cranberries-candied-">Chocolate Bark with Cranberries and Candied Orange Zest</a></strong>.</p>

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Tags:

almond desserts, candy, chocolate, chocolate bark, chocolate desserts

Pastry Chef Lee Napoli shows you a great technique for working the almonds right into the thin chocolate bark. Hint: it's all in the hip. Watch the video to see what we mean. If you prefer more texture in your bark, try making her Chocolate Bark with Cranberries and Candied Orange Zest.

Ingredients

  • 2 lbs top quality solid chocolate (such as Belgian Callebaut or French Valrhona)
  • 6-8 cups sliced almonds, toasted & then cooled
  • parchment paper

Special Equipment

  • Large stainless steel pan to melt chocolate
  • Rolling pin

How-to

  1. Roast the almonds on a cookie sheet at 350 degrees in a single layer, or until browned.  Set aside to cool completely
  2. Roughly chop the chocolate into 1-2" chunks, then melt it slowly in a large stainless steel bowl which has been set over a saucepan with about 1" of simmering water in it
  3. Lift bowl from saucepan and dry the bottom carefully (water drips can ruin the look of chocolate)
  4. Fold in the cooled almonds, then spread about 1 cup of the mixture between two pieces of parchment.  Anchor the paper against the counter, then roll the chocolate out to the edges of the paper using a rolling pin.  The result should be a thin film
  5. Keeping it flat, set parchment-covered chocolate aside for 20-30 minutes to harden (or, place in the refrigerator).  Finally, break the bark into irregular shards for serving

Suggestion

  • This recipe makes plenty of bark; halve quanities if desired

Comments (3)

  • Posted Sunday, March 21, 2010, at 11:05 pm by Lynne:
    Hi, olearyr12. It really depends on what kind of chocolate you like but we have made this quite a few times and we like semi-sweet chocolate best. Highly recommend the best quality chocolate you can get - Valhrona and Callebaut are wonderful. Ghiradelli is very good as well. Enjoy!
  • Posted Sunday, March 21, 2010, at 8:34 pm by Rick:
    I need some help in choosing the correct chocolate to use. Is it unsweetend, semi-sweet, milk chocolate? I though chcolate was chocolate...boy was I wrong! I am looking forward to making the bark with almonds. Thanks, Rick O'Leary - Springfield, MA
  • Posted Thursday, February 5, 2009, at 5:31 pm by Sue:
    Lee is SO knowledgeable about chocolate! Very cool video.

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