Quality, slightly bitter chocolate is sweetened with fluffy marshmallows and made crunchy with roasted almonds. But let’s not forget the secret ingredient— espresso powder.
By Sheryl Aronow
One of the items that I’ll be making this holiday is my Chocolate Bark with Almonds. This stuff is better than any poly-cotton blend scarf or George Michael CD…and, so easy to make! I use a good quality bittersweet chocolate and add salty roasted almonds and sweet fluffy marshmallows. The secret ingredient is espresso powder because everybody knows that coffee and chocolate were made to be together.
- 1 pound good quality bittersweet chocolate (I used Scharffen Berger Bittersweet Dark Chocolate 70% Cacao)
- ½ teaspoon instant espresso powder
- 1 cup roasted, salted almonds
- 1 cup mini marshmallows
- I also added Callebaut CrisPearls on top
- Line a 9inch x 12inch pan or baking sheet with parchment paper, with the paper hanging over the sides.
- Finely chop the one pound of chocolate and place it in a bowl (I used a glass bowl). Place the bowl over a pot of barely simmering water, making sure the bowl does not touch the water. Using a rubber spatula, constantly stir the chocolate until it all melts.
- When chocolate is all melted, stir in the espresso powder and stir in ½ the almonds and ½ the marshmallows. Pour the mixture into your prepared pan, and with an offset spatula, smooth it into an even layer. Sprinkle the additional almonds and marshmallows evenly on top.
- Place into the refrigerator to harden for at least three hours.
- Lift the parchment with the chocolate out of the pan, and using a sharp knife, cut into shards.