the appetizer:

Salty Sweets: Delectable Desserts and Tempting Treats by Christie Matheson, includes recipes like Salted Caramels; Black-and-White Almond Bark; and Dark Chocolate Fleur De Sel Cupcakes with Snappy Butterscotch Icing.

I Love Desserts


Black-and-White Almond Bark

Makes 20 to 30 pieces

Black-and-White Almond Bark


I love making chocolate bark around the holidays, sometimes with peppermint, sometimes with nuts. Its easy to do and it looks impressive—definitely gift-worthy. This is a year- round-appropriate version of bark, and it's delectable with a hint of salt.

  • 8 ounces dark chocolate
  • 1/2 teaspoon fine sea salt
  • 8 ounces white chocolate
  • 1/2 teaspoon pure almond extract
  • 1/2 cup plus 1 tablespoon crushed almonds
  • About 1/4 teaspoon grinder sea salt

1. Line a rimmed baking sheet with parchment paper.

2. Melt the dark chocolate in a heatproof bowl set over simmering water or in the top of a double boiler. When its melted, stir in the fine sea salt and distribute evenly. Use a rubber spatula or the back of a wooden spoon to spread the mixture about 1/8 inch thick on the parchment-lined sheet. Let cool in the refrigerator for 20 minutes.

3. Melt the white chocolate in a heatproof bowl set over simmering water or in the top of a double boiler. When its melted, remove from the heat to let it cool slightly but not too much, 3 to 5 minutes, and quickly stir in the almond extract and 1/2 cup of the almonds.

4. Spread the white chocolate mixture over the cooled dark chocolate. Combine the grinder sea salt with the remaining 1 tablespoon almonds and sprinkle over the white chocolate before it hardens. Let cool in the refrigerator for 45 minutes or at room temperature for 2 hours. Break into pieces and serve, or store in an airtight container at room temperature for up to 1 week.

  • from:
    Salty Sweets
    Delectable Desserts and Tempting Treats
  • by Christie Matheson
  • The Harvard Common Press 2009
  • Hardcover; 144 pages; $19.95
  • ISBN: 1558324151
  • ISBN-13: 978-1-55832-415-2
  • Reprinted by permission.

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This page created May 2010

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