Chocolate Bark Recipe Demonstration - Joyofbaking.com

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Spread 1 and 3/4 cups (250 grams) of whole natural almonds on a baking sheet and toast in the oven for about 8 to 10 minutes until fragrant.

Remove the almonds from the oven and let them cool completely.

Chop 12 ounces (340 grams) of chocolate coarsely and finely chop 4 ounces (115 grams) of chocolate.

Set up a saucepan with simmering water and place a heatproof bowl on top.

Add the coarsely chopped chocolate to the heatproof bowl and let it melt.

Check the temperature of the melted chocolate; it should be between 115 and 119 degrees Fahrenheit (46 to 48 degrees Celsius).

If the chocolate is too hot, let it cool down until it reaches the desired temperature.

Once at the right temperature, add the finely chopped chocolate to the melted chocolate and stir until melted.

Continue stirring until the chocolate cools down to 90 degrees Fahrenheit (32 degrees Celsius) to temper it.

Prepare a baking sheet lined with parchment paper and pour the tempered chocolate onto it, adding the toasted almonds and stirring to combine.

Spread the mixture out with a spatula to your desired thickness.

Let the chocolate bark sit at room temperature for a couple of hours to firm up, or place it in the refrigerator for 15 to 30 minutes to speed up the process.

Equipment Needed

Spice Level: