ALMOND-CHERRY CHOCOLATE BARK
Provided by Larraine Perri
Categories Candy Chocolate Dessert Christmas Valentine's Day Low Cal Cherry Almond Healthy Edible Gift Christmas Eve Party Self Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 24 pieces
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. On a baking sheet lined with parchment paper, toast 3/4 cup whole skin-on almonds until fragrant and light gold, 8 to 10 minutes. Let cool completely; transfer to a bowl. Fill a medium saucepan with 1 inch water; bring to a simmer over medium-low heat. Set a large heatproof bowl atop saucepan, making sure water doesn't touch bottom of bowl. Place 10 ounces dark chocolate (60 percent to 70 percent cocoa) in bowl; cook, stirring, until smooth. Remove bowl from saucepan; add another 2 ounces dark chocolate and stir until smooth. Stir in 1/2 teaspoon pure vanilla extract, toasted almonds and 1/3 cup dried tart cherries, coarsely chopped. Pour onto baking sheet; spread into an even layer about 1/4 inch thick. Refrigerate until firm, 1 hour. Break into 24 pieces.
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