Chocolate Bark with Almonds, Candied Fruit and Sea Salt Recipe

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Ingredients

1 pound dark chocolate (60 to 70 percent)

1-1/4 cups roasted whole almonds - ideally marcona almonds

1/4 cup candied Sorrento lemon peel - chopped

1/4 cup Florian Candied Cherries

1 tablespoons coarse sea salt

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Valrhona Manjari Dark Bitter-Sweet Couverture 64%

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Skin-on Marcona Almonds

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Marcona Almonds - Spain

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Candied Sorrento Lemon (PGI) Peel - Quarters

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Florian Candied Cherries

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Fossil River Flake Salt - 300g

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Directions

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

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

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 . . “ - and a small piece of super-quality dark chocolate can stave off his cravings.

directions:
1. Line a baking sheet with parchment paper.

2. Put the almonds in a zip lock bag and lightly crush them into smaller pieces. A meat mallet works well for this.

3. Dice the lemon peel and the cherries.

4. Melt the chocolate in a microwave-safe bowl in the microwave (checking and stirring every 30 seconds) or in a double boiler.

5. When chocolate is fully melted, stir in almonds, candied fruit and salt, making sure nuts and fruit are coated in chocolate.

6. Spread the mixture onto prepared baking sheet into a ½-inch layer

7. Refrigerate the bark for about 10 minutes, until hardened.

9. Invert the bark onto a work surface.

10. Remove the parchment paper, break into 25 pieces and store or serve.

Bark will keep in an airtight container for about 10 days