American · Dessert
Chocolate Almond Candy Bark
A classic American confection built from melted dark and milk chocolate poured into a thin slab, studded with toasted almonds and finished with a scatter of flaky salt before being snapped into rustic shards once set.
$1
10 minsPrep
5 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
248Calories
4.3gProtein
17.7gFat
18.7gCarbs
10.8gSugar
4.2gFiber
205mgSodium
3mgChol
7.9gSat Fat
280mgPotassium
54mgCalcium
3.7mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Amaretto Liqueur
local
Almond Milk Hot Chocolate
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Line a small baking sheet or tray with parchment paper, sized roughly 10x10cm so the bark sets at an even thickness.
2
Toast the almonds in a dry pan over medium heat for 2-3 minutes until fragrant, then roughly chop and set aside to cool.
3
Set up a double boiler with gently simmering water beneath a heatproof bowl, making sure the bowl doesn't touch the water.
4
Melt the dark chocolate in the bowl, stirring often, until smooth and glossy, about 3-4 minutes.
5
Remove from heat, stir in the milk chocolate chunks and let residual heat melt them through, stirring until fully combined and glossy.
6
Pour the melted chocolate onto the lined tray and spread into an even layer about 5mm thick using an offset spoon or spatula.
7
Scatter the toasted chopped almonds evenly over the surface while the chocolate is still wet, pressing lightly so they adhere.
8
Sprinkle the flaky salt over the top.
9
Refrigerate for 30-40 minutes until fully set and hardened.
10
Lift the set slab off the parchment and snap or cut into 4 irregular pieces by hand.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Chocolate Dark 70, chopped
- 15g15g Chocolate Milk Bar, chopped
- 15g15g Almond, toasted, roughly chopped
- 1g1g Salt, flaky, for finishing, 1
