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Pieces of dark chocolate almond bark with flaky sea salt on parchment paper
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Dark Chocolate Almond Bark

Prep Time10 minutes
Cook Time5 minutes
Total Time45 minutes
Servings: 8 servings
Calories: 215kcal

Ingredients

  • 12 ounces dark chocolate (minimum 70% cocoa), finely chopped
  • 1 cup whole roasted almonds, unsalted
  • 1/2 teaspoon flaky sea salt

Instructions

  • Line a standard baking sheet with parchment paper or a silicone mat.
  • Place the chopped dark chocolate in a heat-proof bowl and melt using a double boiler method, ensuring the water does not touch the bottom of the bowl, or microwave in 30-second intervals until the internal temperature reaches 115°F (46°C).
  • Stir the chocolate continuously until smooth and allow to cool slightly to 90°F (32°C) for optimal temper.
  • Incorporate 3/4 cup of the roasted almonds into the chocolate mass.
  • Pour the mixture onto the prepared baking sheet and use an offset spatula to spread the chocolate to a uniform thickness of 6mm (approx. 1/4 inch).
  • Scatter the remaining 1/4 cup of almonds across the surface and immediately apply the flaky sea salt.
  • Refrigerate the sheet for 30 minutes or until the chocolate has reached a fully crystallized, solid state.
  • Break the bark into irregular fragments by hand or using a chef's knife for clean edges.