Chocolate Almond Ginger Bark
This chocolate treat from baker, teacher and cookbook author Joy Wilson (AKA Joy the Baker) hits all the spots: sweet, salty, spicy, chewy and crunchy. The bark is super simple to make—essentially toasted nuts and chopped candied ginger, all coated in melted chocolate. The ginger adds a warmth and spice, while the chocolate and almond are rich and decadent. Despite its simplicity, this bark makes an exciting addition to an elaborate holiday cookie spread. Joy is so bold as to say, “go ahead and make a double batch because it’s downright addictive.”
Ingredients:
- 2 cups (6 oz./172 g) sliced almonds
- 1/4 cup (1 oz./57 g) confectioners’ sugar
- 2 Tbs. light corn syrup
- 1 Tbs. warm water
- 1/2 cup (3 oz./90 g) candied ginger or other dried fruit, cut into 1/4-inch (6-mm) pieces
- 2 1/4 cups (10 3/4 oz./340 g) bittersweet or semisweet chocolate baking wafers, such as Guittard
- 1 Tbs. coconut oil
- Coarse sea salt for topping
Directions:
Preheat an oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.
In a bowl, toss together the almonds, confectioners’ sugar, corn syrup and water until the sugar is dissolved. Pour the almond mixture onto the prepared baking sheet and spread into a thin, even layer, covering the entire sheet.
Toast the almond mixture, stirring occasionally, until the almonds are golden brown, 15 to 18 minutes. Let cool to room temperature.
Toss the candied ginger (and whatever other dried fruit you like) onto the toasted almonds; set aside.
In a microwave-safe bowl, combine the chocolate wafers and coconut oil. Microwave on 50 percent power for 30 seconds, then remove from the microwave and stir. Microwave for another 30 seconds, then remove from the microwave and stir. Repeat until the chocolate is melted and glossy.
Drizzle the melted chocolate over the almond-ginger mixture and toss to coat. Sprinkle with sea salt. Let stand at room temperature for 30 minutes, then refrigerate until the chocolate has hardened, at least 3 hours or overnight.
Break the chocolate bark into pieces. Store in an airtight container (or in little gift bags or tins) in the refrigerator for up to 2 weeks. Makes 8 small portions or just over 3 cups (24 oz./750 g).
Courtesy of Joy the Baker
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