Almond-Cherry Chocolate Bark

From the kitchen of Carly

Dark chocolate bark studded with toasted almonds and tart dried cherries. The chocolate melts smooth with a hint of vanilla, while the almonds provide satisfying crunch and the cherries cut through with bright, subtle tang. Simple, elegant, and dangerously easy to eat in one sitting.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13/4 cup whole skin-on almonds
  • 112 ounces dark chocolate (60 percent to 70 percent cocoa)
  • 11/2 teaspoon pure vanilla extract
  • 1toasted almonds
  • 11/3 cup dried tart cherries

Instructions

  1. Heat oven to 350°F. On a baking sheet lined with parchment paper, toast 3/4 cup whole skin-on almonds until fragrant and light gold, 8 to 10 minutes. Let cool completely; transfer to a bowl. Fill a medium saucepan with 1 inch water; bring to a simmer over medium-low heat. Set a large heatproof bowl atop saucepan, making sure water doesn't touch bottom of bowl. Place 10 ounces dark chocolate (60 percent to 70 percent cocoa) in bowl; cook, stirring, until smooth. Remove bowl from saucepan; add another 2 ounces dark chocolate and stir until smooth. Stir in 1/2 teaspoon pure vanilla extract, toasted almonds and 1/3 cup dried tart cherries, coarsely chopped. Pour onto baking sheet; spread into an even layer about 1/4 inch thick. Refrigerate until firm, 1 hour. Break into 24 pieces.