Dark Chocolate Bark with Pretzels and Candied Slivered Almond & Currants

From the ALMOND BOARD OF CALIFORNIA

Makes 10 servings

 

This dark chocolate almond bark will become a new holiday tradition. It’s creamy and crunchy with the addition of pretzels and slivered almonds, topped off with a sweet current flavor.

 

NOTE: This recipe is measured out in grams. A conversion calculator can be used, if desired.

 

INGREDIENTS

75g slivered almonds

50g caster sugar

5g cocoa butter

40g currants

60g salted pretzels

200g 70% dark chocolate

 

DIRECTIONS

1.Candy the caster sugar to an amber gold color. To do this, warm a dry pan on medium heat. Once hot, add half the sugar and monitor it while it dissolves to clear and then begins to develop color. Give the pan a shake to help evenly melt the sugar. Once the sugar has melted, add the remaining sugar and stir in with a heat-proof spatula into the slightly golden colored caramel which is forming. Control the color of the caramel by adjusting the heat.

NOTE: Look for an amber color.

At this point, add the slivered almonds to coat in the caramel and mix in the cocoa butter. Spread onto a heat proof mat to cool.

2.Once cool, break the candied almonds into pieces and mix together with the pretzels and currants, and ensure the ingredients are between 81-86 degrees Fahrenheit.

3.Temper the chocolate. To temper, start by breaking your chocolate into small button-sized pieces. Microwave the chocolate for 1 minute in a plastic bowl, as it does not conduct heat like glass, so you will have more control over the chocolate’s temperature. Take the bowl out and toss the chocolate. Repeat this until the chocolate softens. Now repeat the heating for 30 seconds and stir in between each heating. Repeat this process until the chocolate is nearly liquid, but still has some solid chocolate.

NOTE: This is incredibly important, as the solid chocolate will keep your chocolate tempered.

Stir the chocolate and allow it to sit at room temperature so that the solid chocolate slowly melts into the liquid chocolate. Now add the tempered chocolate.

4.Prepare a space to set your bark by laying acetate or grease-proof paper down. Pour the mixture out onto this and spread out thinly so you can just begin to see the pretzels through the chocolate. Allow to set for 20 to 30 minutes.

5.Break the bark into random shards so you can see all the delicious inclusions through the cross-section.

NOTE: Barks are always are best served stacked.

 

Find this recipe and more holiday treats at almonds.com