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Stack of dark chocolate almond bark on a plate with caramel

Dark Chocolate Almond Bark with Salted Caramel

If you like the combination of salty and sweet, this is the dessert for you!
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Course: Dessert, Snack
Cuisine: American
Keyword: almond, caramel, chocolate, dark chocolate, nut
Prep Time: 5 minutes
Cook Time: 15 minutes
Chilling Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Calories: 360kcal
Author: Anneke Silva

Equipment

  • Heavy glass bowl
  • Spatula
  • Small pot
  • Heavy Bottomed Pan
  • Parchment Paper
  • Cookie sheet

Ingredients

  • 1/2 Cup Heavy cream
  • 1 cup White sugar
  • 1/2 tsp Fleur de sel divided
  • 100 g Dark chocolate (78% cocoa)
  • 1/2 cup Raw almonds
US Customary - Metric

Instructions

SALTED CARAMEL

  • Heat 1/4 cup of sugar over medium-high heat in a heavy bottomed pan, stirring frequently.
    Heat 1/4 cup of sugar over medium-high heat in a heavy bottomed pan, stirring frequently.
  • When it has melted and turned a golden colour, slowly add the rest of the sugar, 4 minutes.
    When it has melted and turned a golden colour, slowly add the rest of the sugar, 4 minutes.
  • Continue stirring while the sugar melts, moving it around the pan so it doesn’t burn, 3 minutes.
    Continue stirring while the sugar melts, moving it around the pan so it doesn’t burn, 3 minutes.
  • Reduce the heat to medium and add the cream and 1/4 tsp of fleur de sel.
    Reduce the heat to medium and add the cream and 1/4 tsp of fleur de sel.
  • Continue cooking until the sugar is entirely dissolved, then remove the pan from the heat, 2 minutes.
    Continue cooking until the sugar is entirely dissolved, then remove the pan from the heat, 2 minutes.

ALMONDS

  • While you are making the caramel, turn the oven to 400 F.
  • Pour the almonds onto a baking sheet and spread evenly, then bake 13-15 minutes until toasted.

MELTED CHOCOLATE

  • While the caramel is cooling, put a double boiler (bain marie) onto the stove on medium-high. You'll want a heat proof bowl and a heavy bottomed sauce pan with a few inches of water.
  • Break the chocolate into chunks, and place it in the heat proof bowl.
  • Stir occasionally until your chocolate is entirely melted then take it off the heat to cool.

DARK CHOCOLATE ALMOND BARK

  • Line a baking sheet with parchment.
  • Drizzle about 1/4 of the room temperature chocolate onto the sheet.
  • Spread the almonds over the chocolate evenly.
  • Drizzle the caramel over the almonds and chocolate. I used about 2/3 of the recipe, but you can use as much as you'd like.
  • Pour the remaining chocolate over the almonds and caramel.
  • Place the sheet in the fridge until set (at least two hours).
    Final dark chocolate almond bark on tray

Nutrition

Calories: 360kcal | Carbohydrates: 40g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 1733mg | Potassium: 218mg | Fiber: 3g | Sugar: 4g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg