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Stack of dark chocolate almond bark on a plate with caramel
Anneke Silva

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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Prep Time 5 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Course: Dessert, Snack
Cuisine: American
Calories: 360
Ingredients Equipment Method

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

Equipment

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

Method
 

SALTED CARAMEL
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. While you are making the caramel, turn the oven to 400 F.
  2. Pour the almonds onto a baking sheet and spread evenly, then bake 13-15 minutes until toasted.
MELTED CHOCOLATE
  1. 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.
  2. Break the chocolate into chunks, and place it in the heat proof bowl.
  3. Stir occasionally until your chocolate is entirely melted then take it off the heat to cool.
DARK CHOCOLATE ALMOND BARK
  1. Line a baking sheet with parchment.
  2. Drizzle about 1/4 of the room temperature chocolate onto the sheet.
  3. Spread the almonds over the chocolate evenly.
  4. 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.
  5. Pour the remaining chocolate over the almonds and caramel.
  6. Place the sheet in the fridge until set (at least two hours).
    Final dark chocolate almond bark on tray