candy - chocolate almond bark

By tinathorn

Ingredients

• 1 pound good quality dark chocolate (62-70% cacao), finely chopped
• 4 oz. milk chocolate, finely chopped
• 1 1/2 cups toasted almonds
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• coarse sea salt or fleur de sel

Details

Servings 1
Adapted from 12tomatoes.com

Preparation

Step 1

Arrange a double boiler by setting a small saucepan, 1-inch full of water, to simmer over low heat.

Place a heat-proof bowl over the water and pour in chopped dark chocolate. Stir until melted and smooth.

Place milk chocolate and butter in a microwaveable bowl and microwave for 30 seconds. Stir and microwave for another 30 seconds until melted.

Pour dark chocolate onto baking sheet and drizzle melted milk chocolate over the top.

Lightly drag a knife across the top to achieve marbled swirl pattern.

Drop toasted almonds down onto the chocolate and sprinkle with a light layer of sea salt.

Refrigerate at least 2 hours, or until set.

Once chilled, break into pieces and store between layers of parchment paper.