Double-Chocolate Almond Bark Double-Chocolate Almond Bark

Double-Chocolate Almond Bark | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Yvonne Duivenvoorden

Good-quality chocolate and sliced almonds are all you need to make this attractive double-layered bark. For the best nutty flavour, take the time to toast the almonds.

  • Prep time 20 minutes
  • Total time 2 hours

Ingredients

  • 400 g good-quality dark chocolate (about 14 oz) chopped
  • 300 g good-quality milk chocolate (about 10 1/2 oz) chopped
  • 1/2 cup sliced almonds toasted

Method

In heatproof bowl set over saucepan of hot (not boiling) water, melt dark chocolate. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Refrigerate until firm, about 45 minutes.

Meanwhile, in separate heatproof bowl set over saucepan of hot (not boiling) water, melt milk chocolate. Spoon over top of dark chocolate, smoothing top. Sprinkle with almonds. Refrigerate until firm, about 45 minutes. Cut into shards. (Make-ahead: Refrigerate in airtight container for up to 5 days.)

Tip from The Test Kitchen: To toast almonds, spread them in a single layer in a dry skillet; cook over medium heat, stirring often, until fragrant and light golden, about 5 minutes.

Makes about 18 pieces.

 

Nutritional facts per piece: about

  • Fibre 3 g
  • Sodium 17 mg
  • Sugars 17 g
  • Protein 3 g
  • Calories 229.0
  • Total fat 15 g
  • Potassium 208 mg
  • Cholesterol 5 mg
  • Saturated fat 8 g
  • Total carbohydrate 22 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Double-Chocolate Almond Bark

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