Marbled Chocolate Almond Bark with Sea Salt
I wanted to pack these for my son’s teacher, but before I could turn they were all gone. It’s one of those treats that everytime you walk by them, you gotta take at least one… You are warned just so you know!
- 12 ounces white almond chocolate
- 1-1 1/2 ounces dark chocolate (about 2-3 tbsp.)
- 5.5 ounces (156g) Almonds
- 1/4 tsp. Sea Salt
- Heavy Whipped cream* notes
- Melt white chocolate in a double boiler OR a heatproof bowl set over a pan of simmering water, stirring (like I did) Add a splash of heavy whipped cream if it’s not getting smooth and not thinning.
- Line baking sheet with parchment paper or cooking mat, then when white chocolate is melted spoon over almonds. Using spatula work around almonds until covered completely.
- Now, melt dark chocolate in a double boiler OR a heatproof bowl set over a pan of simmering water, stirring. Add a splash of heavy whipped cream if it’s not getting smooth and not thinning.
- Drizzle over the white chocolate with a fork or similar, then just swirl with fork or toothpick.
- Sprinkle sea salt evenly on top, and refrigerate until firm, about 45-50 minutes. Peel off parchment, and break bark into pieces.
- You can make Dark chocolate base and white swirls.
- White Almond bark chocolate you can find in baking aisles, but you can use any type. Ghirardelli Classic White Chocolate chips work wonderfully.
- You can use Bittersweet chocolate or any that you prefer. Ghirardelli Chocolate Semisweet Chocolate Baking Chips also great!
- Use mixed nuts, or pretzels or roasted (salted) almond for a great balance of flavor between sweet and savory. Roasted Almonds are perfect for this.
- I made it a few more times with different chocolates and noticed that some are not working as should so I added heavy whipped cream to make it smooth and thinner. It was much better, and easier to spread!