solid gold chocolate-almond bark

just in time for a homemade valentine, thanks tish! happy tasting!

courtesy of: tish boyle
serves: 8

- 17 oz bittersweet chocolate, such as ghirardelli 60%, 2 tbsp finely grated and the remainder chopped
- 1-1/2 c whole, skin-on almonds, toasted and coarsely chopped

1. line a 10x15: rimmed baking sheet with parchment paper. in a double boiler, heat the chopped chocolate over simmering water, stirring frequently, until almost melted and an instant read thermometer registers 105, about 20 min. remove the pan from the heat and stir until thermometer registers 110, 1 -2 min more. remove the insert from the pan, reserving the pot of water. let the chocolate cool, stirring occasionally, until the thermometer registers 87 min, 25 - 45 min.

2. add the grated chocolate to the melted chocolate, return the insert to the pot and stir constantly over med-low heat until the temperature reaches 90 and most of the grated chocolate has melted. remove the insert and stir in the almonds. dry the outside of the insert, then pour the chocolate onto the prepared baking sheet; spread into an even layer, leaving a 1" border. refrigerate for 20 min, then let stand at room temperature until hardened, about 45 min. using a sharp knife, slice the chocolate block into uneven slabs of bark.

image: everyday