Good-quality chocolate and sliced almonds are all you need to make this attractive double-layered bark. For the best nutty flavour, take the time to toast the almonds.
- Prep time 20 minutes
- Total time 2 hours
Ingredients
Method
In heatproof bowl set over saucepan of hot (not boiling) water, melt dark chocolate. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Refrigerate until firm, about 45 minutes.
Meanwhile, in separate heatproof bowl set over saucepan of hot (not boiling) water, melt milk chocolate. Spoon over top of dark chocolate, smoothing top. Sprinkle with almonds. Refrigerate until firm, about 45 minutes. Cut into shards. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Tip from The Test Kitchen: To toast almonds, spread them in a single layer in a dry skillet; cook over medium heat, stirring often, until fragrant and light golden, about 5 minutes.
Makes about 18 pieces.
Nutritional facts per piece: about
- Fibre 3 g
- Sodium 17 mg
- Sugars 17 g
- Protein 3 g
- Calories 229.0
- Total fat 15 g
- Potassium 208 mg
- Cholesterol 5 mg
- Saturated fat 8 g
- Total carbohydrate 22 g
%RDI
- Iron 12.0
- Folate 1.0
- Calcium 5.0
- Vitamin A 1.0
