Sunday, December 8, 2013
Dark Chocolate-Almond Bark with Sea Salt
I'm going to two holiday cookie exchanges this year, which utterly delights my children who live in a house without flour, sugar and food dyes. My friends know how I eat and live, so they know to expect my contribution to be something at least a bit cleaner and healthier than the standard sugar cookie.
I found this bark recipe in Bon Appetit magazine and the three of us gave it a whirl yesterday. Bark is a simple treat that's easy to make with kids (though it does require patience to allow it to firm up). I used less added sweetener than the original recipe called for, and went with the darkest chocolate I could find at 72%.
Dark Chocolate Almond-Bark with Sea Salt
adapted from Bon Appetit
1/3 cup granular eryrthitol
1 tbs. coconut oil
1 1/2 cup roasted Marcona almonds
1 lb. 72% dark chocolate, chopped into pieces
coarse sea salt, for sprinkling
Line a baking sheet with a silicone baking mat or foil.
Combine sweetener with 2 tbs. water in a small saucepan. Stir over medium-low heat until erythritol dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes.
Remove from heat. Immediately add coconut oil, whisking until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.
Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt.
Chill until chocolate is set, about 3 hours. Break bark into pieces and store between layers of parchment or waxed paper (I actually stored ours in the freezer).