Gourmet Chocolate Almond Bark Kit

Ingredients & Recipe for Gourmet Dark Chocolate Almond Bark with Premium Chocolate

• Everything Needed for DIY Gourmet Chocolate Almond Bark
• Easy to Make, No-Bake Recipe
• Sweet, Semi-Sweet, Nutty, Salted Caramel Flavors
• Perfect Balance of Creamy & Crunchy Textures

Our Gourmet Chocolate Almond Bark Kit comes with everything needed to create an elevated version of a classic treat. As beautiful as it is delicious, this fabulous tasting treat is perfect for snacking, gifting, or dessert tables. The rich combination of semi sweet chocolate couverture with crunchy nuts and creamy, crispy salted caramel pearls is finished with a rich caramel drizzle, making every mouthful a fantastic combination of flavors and textures. Each kit includes all ingredients needed for gourmet dark chocolate almond bark - simply order, follow the directions below, and enjoy!

This couverture chocolate must be tempered. Tempering the chocolate will give it a fantastic shining finish and add maximum "snap" to the final texture. If not tempered, the chocolate will have a dull appearance and possibly white streaks or spots. Follow our directions below for easy tempering!

Ingredients:

• 1 lb Barry Callebaut 70102 Semi Sweet Dark Chocolate Chunks
• 8 ounces OliveNation Chopped Almonds
• 8 ounces Mona Lisa Salted Caramel Crispearls
• 4 ounces OliveNation Caramel Baking Chips (8 ounce package in kit)

Equipment Needed:

• Candy Thermometer
• Baking Sheet
• Parchment Paper or Silicone Baking Mat
• Double Boiler or Pot and (2) Heat-proof Bowls

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 Semi Sweet Dark Chocolate Chunks into heat-safe bowl or top section of double boiler and place on top of pot of water, stirring frequently until chocolate is melted and reaches a temperature of 115°F. Remove from heat while measuring temperature for accurate reading.
3. When chocolate temperature reaches 115°F, remove bowl from pot or top section of double boiler (keep the pot of water at a simmer). Allow chocolate to naturally cool while stirring every few minutes to prevent chocolate from hardening on sides of bowl. Cool until chocolate temperature reaches 83°F. For faster cooling, dip the bowl of chocolate into a bowl of cold water and a few ice cubes at 10 second intervals, stirring in between, until chocolate reaches desired temperature.
4. While chocolate is cooling, melt 4 ounces Caramel Baking Chips in separate bowl using double boiler or microwave and set aside when melted.
5. When chocolate temperature reaches 83°F, replace on simmering pot or double boiler and re-heat until chocolate temperature reaches 88°F. This is the temperature required to give the finished chocolate a shiny, smooth finish and bright "snap."
6. Turn off heat and gently stir in 2-4 ounces of the almonds (until desired texture is reached) until completely coated.
7. Remove bowl containing chocolate from pot. Make sure to wipe away any condensation from bottom of bowl before pouring out chocolate.
8. 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.
9. Working quickly while chocolate is warm, sprinkle remaining 4 ounces of almonds and all the pearls on top of the chocolate.
10. If necessary, reheat melted caramel in double boiler or microwave and drizzle over finished bark.
11. Allow bark to harden, either in refrigerator or naturally at room temperature.
12. When bark is completely cooled and hardened, break into bite-size pieces using hands or knife.
13. Enjoy!