Dark Chocolate Almond Bark

Ingredients

• 12 ounces dark chocolate – finely chopped
• 1.5 cups raw almonds
• flaky sea salt – sprinkled on top (for serving)

Instructions

1. Heat the oven to 350°F (175°C). Spread the almonds on a rimmed baking sheet and toast until fragrant and a shade deeper, 8–10 minutes. Cool completely.
2. Line a baking sheet (about 10×15 inches) with parchment paper. Roughly chop about half of the cooled almonds, leaving the rest whole for texture.
3. Reserve about one-third of the chopped chocolate for tempering. Place the remaining two-thirds in a completely dry heatproof bowl set over barely simmering water (bowl not touching water). Stir gently until fully melted and smooth, 3–5 minutes, reaching about 115°F for dark chocolate.
4. Remove the bowl from heat. Add the reserved chocolate and stir constantly until melted and the chocolate cools to 82–84°F; it will thicken slightly and look glossy. Briefly return the bowl over the hot water in 5–10 second bursts, stirring, to bring it to 88–90°F. A test smear on parchment should set firm with a shine in about 2 minutes.
5. Stir in the toasted almonds, reserving a small handful for topping. Immediately pour the mixture onto the lined sheet and spread to about 1/4 inch thick (roughly 10×12 inches). Tap the pan lightly to level.
6. Sprinkle the reserved almonds and flaky sea salt evenly over the surface. Let the bark set at cool room temperature until firm and snappy, 45–60 minutes.
7. Break into 12–16 pieces. Store airtight in a cool, dry place (60–70°F) for up to 2 weeks; avoid refrigeration to prevent moisture and sugar bloom.