Dark Chocolate Bark with Toasted Almonds and Dried Blueberries
Get a hit of antioxidants and omega-3s at dessert time with this nutty, fruity chocolate bark. Melting the chocolate slowly over very low heat will yield the best results. You can also melt it a few seconds at a time in a microwave; stop cooking before the chocolate is completely melted and stir out the last few lumps until smooth.
- 8 oz. bittersweet chocolate, chopped
- 1/3 cup almonds, toasted and coarsely chopped
- 1/4 cup dried blueberries
Line a baking sheet with waxed paper. In a bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, just until the mixture is melted and smooth. Remove from the heat.
Stir the almonds and blueberries into the melted chocolate. Using a heatproof rubber spatula, scrape the mixture onto the prepared baking sheet and spread out to a thickness of 1/4 inch.
Refrigerate the chocolate bark until completely firm, about 2 hours. Break or cut into chunks. Store in an airtight container in the refrigerator for up to 1 month. Makes 12 oz. bark; serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).