Chocolate Almond Bark Kit

Make Delicious Chocolate Almond Bark with Delicious Textures & Flavors

• Everything Needed for DIY Chocolate Almond Bark
• Easy to Make, No-Bake Recipe
• Sweet, Semi-Sweet, Nutty & Salty Flavors
• Creamy, Crunchy Textures

Our Chocolate Almond Bark Kit comes with all ingredients needed to whip up a fabulous tasting, beautiful looking treat for snacking, gifting, or dessert tables. The rich combination of dark compound chocolate with crunchy nuts and crispy, sweet pearls is perfectly balanced by a hint of savory smoked salt, making each bite a delicious combination of flavors and textures. Because the chocolate melting wafers are made of confectionery coating and not couverture chocolate, no tempering is required, making this an easy recipe for anyone to make.

Ingredients:

• 1 lb OliveNation Dark Compound Chocolate Melting Wafers
• 8 ounces OliveNation Chopped Almonds
• 8 ounces Valrhona Caramelia Crunchy Pearls
• Sprinkle (to taste) of Applewood Smoked Salt (4 ounce package in kit)

Equipment Needed:

• Baking Sheet
• Parchment Paper or Silicone Baking Mat
• Microwave-safe bowl (if using microwave method)
• Double Boiler or Pot and Heat-proof Bowl (if using stovetop method)

Microwave Directions:

1. Place Dark Compound Chocolate Melting Wafers into heat-safe, microwave-safe bowl.
2. Microwave in 30-second intervals, stirring between each interval.
3. When chocolate is almost fully melted, reduce to 15-second or 10-second intervals to avoid overheating or burning.
4. When chocolate is completely melted and smooth, gently stir in 2-4 ounces of the almonds (until desired texture is reached) until completely coated.
5. Working quickly, spread the chocolate/almond mixture onto a baking sheet lined with either parchment paper or a silicone baking mat. Tap the sheet gently on the counter to even out the layer.
6. Working quickly while chocolate is warm, sprinkle remaining 4 ounces of almonds and all the pearls on top of the chocolate.
7. While chocolate is still warm, finish with a sprinkle (to taste) of Applewood Smoked Salt.
8. Allow bark to harden, either in refrigerator or naturally at room temperature.
9. When bark is completely cooled and hardened, break into bite-size pieces using hands or knife.
10. Enjoy!

Stovetop Directions:

1. Fill a pot or the bottom section of a double boiler 1/8 to 1/4 full with water. Bring to gentle simmer.
2. Place Dark Compound Chocolate Melting Wafers into heat-safe bowl or top section of double boiler and place on top of pot of water, stirring frequently until chocolate is melted.
3. Turn off heat and gently stir in 2-4 ounces of the almonds (until desired texture is reached) until completely coated.
4. Remove bowl containing chocolate from pot. Make sure to wipe away any condensation from bottom of bowl before pouring out chocolate.
5. Working quickly, spread the chocolate/almond mixture onto a baking sheet lined with either parchment paper or a silicone baking mat. Tap the sheet gently on the counter to even out the layer.
6. Working quickly while chocolate is warm, sprinkle remaining 4 ounces of almonds and all the pearls on top of the chocolate.
7. While chocolate is still warm, finish with a sprinkle (to taste) of Applewood Smoked Salt.
8. Allow bark to harden, either in refrigerator or naturally at room temperature.
9. When bark is completely cooled and hardened, break into bite-size pieces using hands or knife.
10. Enjoy!