Almond Cranberry Salted Chocolate Bark
 
Prep time
Cook time
Total time
 
Recipe type: Sweet Treats
Serves: 200g
Ingredients
  • 200g Dark Couverture Chocolate (I use Callebaut 60% chocolate dics) (if you use bars, chop them finely)
  • 20 Almonds (raw & sprouted*) - half roughly chopped (or roasted almonds if preferred)
  • 1 tablespoon (or more) unsweetened Dried Cranberries
  • sprinkle of Maldon Sea Salt
Instructions
  1. Fill ½ of a small pot with water, and bring it to boil. Place chocolate into a heatproof or stainless steel bowl bigger than the pot, and sit the bowl on top of the pot. Make sure bowl does not touch the water. stir the chocolate once or twice until completely melted.
  2. Pour chocolate onto a piece of baking paper (placed on a tray) and add the nuts, seeds and sea salt. Gently press the ingredients into the melted chocolate so they stick better.
  3. Chill in the fridge until set, about 30 minutes. Cut or break them into pieces and wrap into bags or boxes. Keep them refrigerated if you are living like a warm country like me. Almond Cranberry Salted Chocolate Bark
Notes
* I use raw and sprouted Almonds because they are better for digestion. It’s easy to soak and sprout the nuts and seeds, learn how to sprout here. You can also use roast them if you prefer.
Recipe by at https://justasdelish.com/?p=15176