Dark Chocolate Almond Bark

This recipe is great for a chocolate craving, any time of day.  My favorite chocolate is Scharffen Berger which is made in Berkely, California.  It is simply divine.  I melted two bars of 70% dark chocolate and added a generous cup of raw almonds.  I very lightly sprinkled the chocolate with sea salt and stashed it in the freezer for quick setting.  Once set into bark, I took it out of the freezer and chopped it into pieces.  This is not only wonderful antedote for a sweet tooth, but a simple sophisticated dessert for guests with espresso.

My absolute favorite espresso is Major Dickensons from Peet’s Coffee and Tea.  Peet’s is a small batch artisan roastery that first put its’ roots down near universities such as UC Berkeley, Harvard, and Northwestern in Evanston, Illinois.  I can remember in it’s early days that there was no such thing as simple syrups or flavorings available to add to a latte or cappuccino.  Their purist approach is what encouraged me to try coffee straight and I have never gone back.  I feel fortunate that we have one within a few hours, as they are primarily located on the east and west coasts.  It is a special treat to sit and have a latte in Lincoln Park or Evanston.  Their coffee is very fresh and makes the best crema!

Dark Chocolate Almond Bark

Ingredients:

2 bars Scharffen Berger, 70% cacao
1 generous cup of raw whole almonds
pinch of sea salt

Directions:

Melt chocolate bars in a double boiler or microwave. If you go the microwave route, melt chocolate about half way and then stir it. The heat of the melted chocolate should melt the rest of it. This insures that it doesn't burn. While the chocolate is hot, fold in the almonds and pour the mixture onto a parchment paper lined sheet pan. Place in freezer until set up and chop into pieces.