I loooooove any kind of salty sweet combo. Salted Caramel ice cream is one of my top flavor choices, and when I am shopping for chocolate bars I always look for the salted almond/hazelnut/caramel blends. Thomas loves a little something sweet after dinner and the salted almond dark chocolate bars we’ve been buying are costing us a fortune per ounce, so I decided to surprise him with a batch of homemade chocolate bark. Of course, I’ve been consuming my share too ; )
Before enjoying the bark, consume a big green salad to rev the appetite for chocolate. I had this one for lunch yesterday — kale Caesar with spinach, avocado, manchego and chicken. *Heart eyes*
This bark is, as the title suggests, on the salty side. You can adjust the recipe to your taste! It’s also super simple to make. I used the microwave for minimal time, but you can also use a double boiler.
Begin by roasting your almonds in the toaster or conventional oven. Do not take your eye off of them! When they are lightly brown and fragrant, remove from the heat and chop.
Meanwhile, combine coconut oil and chocolate in a microwave-safe bowl and cook on high in 30 second intervals until fully melted. Mine took three rounds to get there.
Cover a sheet pan with parchment paper and pour the chocolate on top, forming the general shape of a square. You want the bark to be thin, but not so thin that it can’t hold an almond. Think about the thickness of a fruit leather.
Sprinkle over the almonds — I used about 1/3 cup.
Then the salt! I used this nice Carolina Flake Salt for ultimate texture.
Don’t try this with table salt — you need something flakey.
Put the whole pan into the freezer for 30 minutes, until hardened.
Don’t forget to lick the bowl! No chocolate left behind.
Once chilled, remove it and let come to room temp for a few minutes before moving the parchment to a cutting board and cutting into the shape of your choice.
I cut mine into big and small pieces so that I have more options when the chocolate craving hits : )
Super Salted Almond Bark
Ingredients (Chocolate for a week)
- 12 ounces semisweet chocolate chips or baking chocolate chopped up
- 1/3 cup whole almonds (you might use a little more or less)
- ~1 tablespoon flakey sea salt
- 1 tablespoon coconut oil
Instructions
- Toast almonds in a toaster oven or regular oven for about 5 minutes at 400 degrees. Keep an eye on them so they do not burn! Chop into small pieces.
- Cover a sheet pan with parchment paper.
- Spoon coconut oil into a microwave-safe bowl and top with chocolate chips. Microwave in 30 second intervals on high, stirring in between. Mine took 3 rounds to melt completely.
- Pour chocolate out onto parchment paper and spread into a large square.
- Sprinkle on as many almonds as you’d like.
- Sprinkle on salt to your taste.
- Chill in freezer for about 30 minutes.
- Allow to come to room temp and cut into squares, triangles, dodecahedrons, etc.
- Store in the fridge or freezer for super crunchy chocolate bark!
I LOVE buying salted chocolate bars. But you’re so right then can easily break the bank. Lately on Monday I’ve been trying to make a healthy dessert that will hopefully last for the entire week. These are definitely on that list!
Mmmm sweet + salty is my favorite too (I love peanut butter ice cream with pretzels..so good!). This looks delicious, I can’t wait to try it!
This looks delish! I would toss the almonds in a tiny bit of caramel sauce before putting on top of the chocolate. Not sure if that would make the nuts sink into the chocolate but it’d be worth to try. I have a caramel addiction 😉
Oooo yummy idea!
Thank you for sharing the recipe, the chocolate bark looks really good!
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Both the salad AND bark look delicious!
https://jonandaudadventure.wordpress.com/
Do you make your own Caesar dressing,or is there a brand you recommend?
A good tip people might not know about melting chocolate in the microwave is that it holds it’s shape, so it won;t look melted and if you don’t stir you can burn the heck out of it.
I’ve been using the Cindy’s Kitchen dressings from Whole Foods. They are awesome!
Salt on chocolate is a MUST. I just had it over chocolate chip cookies and they were sooo addicting.
There’s something about the combination of salt in chocolate that brings out the flavour in everything else. 🙂
Thos pictures make me want to dive right into these! I love super salted ANYTHING I’ve been on a super salted mocha smoothie kick recently!
Looks so good!
Izzy | Pinch of delight