Chocolate-Almond Bark with Sea Salt

Vegetarian
Gluten Free
Low Fod Map
Health score
22%
Chocolate-Almond Bark with Sea Salt
45 min.
5
888kcal

Suggestions


Indulge in the luxurious combination of rich dark chocolate and crunchy Marcona almonds with our delightful Chocolate-Almond Bark with Sea Salt. This easy-to-make dessert is not only a feast for the eyes but also a treat for the taste buds, offering a perfect balance of sweetness and savory flavor. Each bite is a heavenly experience, where the smooth, melted chocolate harmonizes beautifully with the nutty crunch of almonds, enhanced by a delicate sprinkle of coarse sea salt that elevates the entire flavor profile.

This recipe caters to a range of dietary preferences, making it a fantastic choice for gatherings or as a homemade gift. Being vegetarian, gluten-free, and low FODMAP, it allows everyone to enjoy a delectable dessert without any worries. Plus, with a preparation time of just 45 minutes, you’ll find it easy to whip up this delightful treat even on a busy day.

Imagine serving this exquisite bark at your next dinner party, where guests will be captivated by its aesthetic appeal and depth of flavor. It’s a dessert that’s not only satisfying but also showcases your culinary prowess. With simple yet high-quality ingredients, this Chocolate-Almond Bark is bound to become a cherished recipe in your collection—perfect for sharing with friends and family or savoring all on your own!

Ingredients

  • 1.5 cups almonds in oil (not )
  • servings sea salt (for sprinkling)
  • pound chocolate dark finely chopped (62%-70% cacao)
  • 0.5 cup sugar 
  • tablespoons butter unsalted

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • whisk

Directions

  1. Line a baking sheet with a silicone baking mat orfoil.
  2. Combine sugar with 2 tablespoons water in a smallsaucepan. Stir over medium-low heat until sugardissolves. Bring to a boil and cook, occasionallyswirling pan and brushing down sides with a wetpastry brush, until caramel is dark amber, about5 minutes.
  3. Remove from heat. Immediately addbutter; whisk until melted.
  4. Add almonds; stir untilwell coated.
  5. Transfer to baking sheet, spreadingout to separate nuts.
  6. Let cool. Break up any largeclumps of nuts. Set aside 1/4 of nuts.
  7. Stir chocolate in a medium bowl set overa saucepan of simmering water until melted.
  8. Remove from heat, add nuts from baking sheet,and stir quickly to combine.
  9. Spread chocolate-nutmixture on same baking sheet, keepingnuts in a single layer. Top with the reserved nuts;sprinkle with salt. Chill until chocolate is set,about 3 hours.
  10. Break bark into pieces and store betweenlayers of parchment or waxed paper. DO AHEAD:Can be made 1 week ahead. Keep chilled.

Nutrition Facts

Calories888kcal
Protein7.12%
Fat61.74%
Carbs31.14%

Properties

Glycemic Index
20.62
Glycemic Load
21.66
Inflammation Score
-8
Nutrition Score
30.646956331056%

Flavonoids

Cyanidin
1.06mg
Catechin
0.55mg
Epigallocatechin
1.11mg
Epicatechin
0.26mg
Eriodictyol
0.11mg
Naringenin
0.18mg
Isorhamnetin
1.13mg
Kaempferol
0.17mg
Quercetin
0.15mg

Nutrients percent of daily need

Calories:887.96kcal
44.4%
Fat:62.42g
96.02%
Saturated Fat:25.28g
158.03%
Carbohydrates:70.83g
23.61%
Net Carbohydrates:55.58g
20.21%
Sugar:43.59g
48.43%
Cholesterol:8.74mg
2.91%
Sodium:212.87mg
9.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:72.57mg
24.19%
Protein:16.19g
32.37%
Manganese:2.75mg
137.44%
Copper:2.05mg
102.3%
Magnesium:322.73mg
80.68%
Vitamin E:11.58mg
77.22%
Iron:12.4mg
68.88%
Fiber:15.25g
61%
Phosphorus:486.43mg
48.64%
Vitamin B2:0.56mg
33.21%
Zinc:4.35mg
28.98%
Potassium:964.21mg
27.55%
Calcium:182.62mg
18.26%
Vitamin B3:2.51mg
12.55%
Selenium:8.08µg
11.54%
Vitamin B1:0.12mg
7.93%
Vitamin K:6.82µg
6.49%
Vitamin B5:0.58mg
5.83%
Folate:18.96µg
4.74%
Vitamin B6:0.09mg
4.67%
Vitamin B12:0.26µg
4.31%
Vitamin A:105.78IU
2.12%
Source:Epicurious