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Dark Chocolate Almond Currant Bark

 RECIPE:  

  • 1 cup almonds, raw, lightly toasted and chopped
  • 12 oz dark chocolate, chopped 70%
  • 1/2 cup currants
  • parchment paper

 Prep:  

  • Preheat oven to 300°F.
  • Place nuts on parchment-lined baking sheet and toast in oven for 8-10 min. – watch carefully. Chop nuts roughly.

 Make:

  • Break up chocolate in glass or stainless steel bowl. Set bowl in pan of boiling water and melt over medium heat, stir. When creamy, remove from heat.
  • Lay parchment paper on a flat baking sheet and spread chocolate over it. Sprinkle nuts and currants.
  • Chill bark until firm. Break in pieces and serve.