Yield: Yields about 2 lb.
Salty almonds meet deep, dark chocolate in this festive party nibble. If you can’t find Spanish Marcona almonds, which are generally sold salted, use toasted blanched almonds and add a good pinch of salt to the brittle.
Peel the brittle off the foil, chop coarsely, and sift through a medium-fine sieve to remove the extra-small pieces and the brittle dust, which will make the chocolate bark too sweet. At this point, you can proceed with making the bark, or store the brittle in an airtight container in the freezer for up to a week.
Divide the chocolate mixture between the prepared pans, making sure that none of the brittle is exposed. (The brittle will sweat and soften if not coated in chocolate.) Shake the pan a little to level the chocolate. Refrigerate until firm, about 30 minutes. Turn out the bark and remove the foil. Cut into small, rustic pieces and refrigerate for up to 1 week before serving.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Excellent and this may have gotten the most compliments at the holiday party even up against the croquembouche. The Marcona almonds and brittle added a lot and will keep this a standard for parties and gifts.
I have made this several times. I don't bother with the brittle, just chop up the almonds and add to the melted chocolate. Delicious.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?