- 1 cup roasted almonds, coarsely chopped (or whole if you prefer)
- 8 oz 70% cacao organic dark chocolate, roughly chopped
- Optional: add 1 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp cayenne pepper or chili powder for a Mexican chocolate flavor
- Line a baking sheet or pan with parchment paper (choose a pan small enough to fit in your refrigerator).
- Fill the bottom of a double boiler with water to about 1/4 full and place over low heat.
- Once the water is simmering, add the chocolate to the top of the double boiler and place it on top.
- Using a silicone spatula, stir the chocolate gently, being careful not to incorporate much air (do not whisk!)
- Once the chocolate is completely melted, gently stir in the chopped almonds.
- Pour the chocolate and almond mixture onto your parchment-lined pan (ideally no more than 1/2" thick).
- Leave to harden at room temperature or chill in fridge for about 45 minutes.
- Once bark is completely hardened, break it into pieces the size of your choice and serve.
- Chocolate almond bark may be stored in freezer for up to 4 months.
Try your own variation by adding different nuts, coconut, dried fruit or spices.