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.
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.
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