Chocolate Almond Bark
We’ve been eating pretty healthy around here, haven’t we?
I mean yes, there were those “Eggs in a Nest” Easter Cupcakes. But for all intents and purposes, lately everything has been strictly diet-friendly. And I think it’s time to shake things up.
Sure, the healthy eating we enjoy at CwC is delicious (duh). But sometimes you just gotta go all-in. Sometimes you gotta be bad. So bad it’s gooood. Bad to the bone like Chocolate Almond Bark.
Ya feel me?
Being hungry is never a good look on me. I get cranky, throw hissy fits – you know, all the mature reactions an almost 27 year-old should have to not eating for 4 hours. But when I’m dieting… WALK AWAY. Seriously, dieting Christine is a monster. So agitated, so angry, so emotionally unstable I’m crying at Geico commercials and laughing at the evening news. Truly, I’m psychotic. This is why I’ve had to stop dieting – public safety is at risk.
But healthy eating can leave me pretty moody too. Life just isn’t the same without pasta and cookies, am I right? So I’ve found that the best approach is to pepper my routine with a few sweets and treats along the way. And that’s how I stumbled upon Chocolate Almond Bark.
I actually made this candy as a gift for my parents. Last week they came into the city and took Dave and I to dinner at STK, so I wanted to thank them for the fancy night out. I knew that they would love this gourmet-gone-homemade chocolate, and I knew I’d be able to sneak a few pieces for myself. Everybody wins!
I’ll be upfront and admit I’m not reinventing the wheel here – this recipe isn’t much different from any other you can find. But as always I did make a few minor tweaks, and I believe they made all the difference. First, most recipes call for up to 1/4 cup canola oil, an obscene and unnecessary amount. I found that just a mere tablespoon was all I needed to make my chocolate velvety smooth. Next, I decided to melt a blend of dark & milk chocolates.
Though dark chocolate is healthier than milk, there typically needs to be 80% cacao in order to enjoy its antioxidant-boosting, blood pressure-lowering benefits. The Nestle’s I used only had a 53% content, so I’m not sure what the marginal health advantages were. What I do know is that using the two created a sweet & salty taste that was simply luscious. The perfect blend of buttery and bitter, this chocolate marriage was downright outrageous! Add in the smokey flavor of the roasted almonds and trust me, you’ll be in heaven.
So whether your dieting or just keeping it healthy, there’s always time for a little sweetness. This Chocolate Almond Bark is the perfect bite to keep your hunger-monster at bay – trust me, society will thank you 🙂
** If you don’t own a double boiler to melt your chocolate (I don’t!) check out my way of improvising.
Chocolate Almond Bark
- Chop almonds in food processor, pulsing 4 -5 times until chunky. Set aside.
- Melt chocolate chips in double boiler, melting 1 cup at a time and drizzling oil as you go. Once smooth, remove from heat and stir in 1 1/2 cups almonds, then pour over parchment lined 8″ X 12″ baking pan.
- Sprinkle remaining almonds on top of chocolate, then place in refrigerator to chill for 2 – 3 hours. When ready, break apart and serve.
>>Chopped almonds will be different sizes – that’s okay!
>>Top chocolate with the tiniest almond bits possible – this works better aesthetically.