Chocolate Bark with Almonds, Candied Fruit and Trapani Sea Salt

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Chocolate Bark with Marcona Almonds, Candied Fruit and Trapani Sea Salt Recipe

This recipe was adapted from Food & Wine Magazine, and an article about Chefs and how they stay slim and in-shape This recipe is from Jacques Torres Chocolate in New York City.

I think the thing that caught my eye - besides the fact that I love anything chocolate, is what Jacques said about cravings" "I'm more addicted to chocolate than I am to sugar ... " A small piece of super-quality dark chocolate bark can staves off intense cravings.

1 pound dark chocolate (60-70 percent)
1-1/4 cups roasted whole almonds - ideally marcona almonds
1/2 cup candied orange peel - chopped
2 tablespoons trapani sea salt

1. Line a baking sheet with parchment paper.

2. Using a sharp knife, finely chop the chocolate. In a bowl set over a sauce pan of simmering water (make sure the bowl is not touching the water), heat the shopped chocolate, stirring occasionally until it is about two-thirds melted. Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90-degrees on a candy thermometer. If the chocolate has not melted completely and is still too cool set over the sauce pan for 1-2 more minutes, stirring occasionally. Do not over heat.

3. Stir in almonds, candied orange peel cubes and salt, and spread into the prepared baking sheet in a 1/2-inch thick layer, making sure the nuts are completely covered in chocolate. Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a wok surface. Remove the parchment paper, break into 25 pieces and store or serve. Bark will keep in an airtight container for about 10 days