Almond and Cherry Chocolate Bark Recipe
February 14, 2014
A simple yet delicious recipe that makes a great dessert any night of the week. Make a batch and enjoy for days!
Makes 24 servings
½ lb bittersweet chocolate
½ lb semisweet chocolate
¼ cup chopped unsweetened dried cherries
⅔ cup roasted salted almonds, coarsely chopped
Zest of 1 naval orange
⅛ tsp coarse sea salt
Line the baking sheet with parchment paper and set it aside.
Using a vegetable peeler, remove zest from half the orange. Using a paring knife, cut zest into very thin strips (about an inch long) and set aside.
Place chocolate in a heatproof bowl set over a pan of simmering water. Stir until chocolate has melted and is completely smooth.
Remove the chocolate from the heat and mix in ⅔ of the chopped almonds, dried cherries and orange zest.
Immediately pour onto prepared baking sheet using a flexible rubber spatula and spread into an 8x10 inch rectangle about ¼ inch thick.
Sprinkle remaining nuts, zest and coarse salt.
Refrigerate until firm, roughly 30 minutes. Once the chocolate has cooled completely, break into pieces and store in an airtight container. Keep refrigerated.
Nutritional information per serving:
Saturated Fat: 4g
Latest Posts Subscribe to the SPE RSS feed
June 20, 2018 by Kristy Del Coro, Senior Culinary Nutritionist
Kristy put together this allergen-friendly dish featuring Forbidden Rice noodles. It's perfect as a main course or summer side dish!
May 29, 2018 by Kristy Del Coro, Senior Culinary Nutritionist
You may think that undercooked meat is the most likely source for food-borne illnesses, but vegetables have been to blame for recent outbreaks. Kristy Del Coro discusses the spring's romaine-related outbreak and things you can do to reduce your risk of getting sick.