- 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
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.
Lee Napoli is the Owner/Pastry Chef at Chocolee in Boston's beautiful South End neighborhood. She has more than two decades of baking experience. Lee is self-taught and has worked with many talented pastry chefs to perfect her craft. This has left her with a willingness to work hard and an appreciation that success doesn't happen over night. Lee is well known for her work at Icarus, Maison Robert, Anago, Grill 23 and many other Boston landmark restaurants. She is a founder of the Professional Pastry Guild of New England and her most recent venture, ChocoLee Chocolates, in Boston's South End.
Special Equipment
Suggestion
Comments (3)
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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! (Mar 21, 2010 7:05:00 PM)
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 (Mar 21, 2010 4:34:52 PM)
Lee is SO knowledgeable about chocolate! Very cool video. (Feb 5, 2009 12:31:19 PM)