Ok – still trying to play catch-up with my posts, but I am getting closer. I am not going to take up too much time writing today, because I know you all have so much to do right now. Since we are inching upon Hanukkah and Christmas, my post today is another gift for you. Just another easy recipe to make gifts from the kitchen. This time a bark, as opposed to a brittle.
So – what exactly is the difference between a bark and a brittle? I wondered myself, so I decided to look it up – boy was that an exercise in frustration. I just could not get a good answer. The most logical answer would have been that a bark is made of chocolate, and a brittle made of candy – but no, not that easy. So if anyone knows what the true answer is, I would love to know.
This Chocolate-Almond Bark with Sea Salt that I found in Bon Appetit was a little more involved than the Candy Cane Brittle, because of the candied almonds – but oh was it worth it. The sweetness of the almonds with the richness of the chocolate, balance out with the bright sea salt was quite something. I could have eaten the whole batch myself if it wasn’t for the fact that I was making these for other people… and I am not even a huge chocolate fan. That definitely says something. So – if you are still wondering what to make people this year – this is a perfect gift. Although, you might just like it so much, you will keep it as a gift for youself…but you deserve it!
- 1/2 cup sugar
- 1 tablespoon unsalted butter
- 1 1/2 cups roasted Marcona almonds (not in oil)
- 1 pound good-quality dark chocolate (62%–70% cacao), finely chopped
- Coarse sea salt (for sprinkling)
Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 Tbsp. water in a small saucepan. Stir over medium-low heat until sugar 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 butter; whisk 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.
DO AHEAD: Can be made 1 week ahead. Keep chilled.
For a printer-friendly version of this recipe, please click here: Chocolate-Almond Bark