- Whole almonds – 250g
- Triple Sec (or vanilla extract) – 15ml
- Sugar – 20g
- Dried Cranberries – 200g
- Dark Chocolate – 500g
It is very important to use good quality chocolate; you will impress even those with very discerning taste! I use Callebaut and it can be easily found at your local big brand bulk food stores (without naming names, it starts with a B).
Preheat your oven to 350F.
Chop your almonds to desired chunkiness. Toss the chopped almonds with sugar and Triple Sec (or vanilla) until thoroughly combined and place on a parchment-lined baking sheet. Toast in the oven until caramelized (approximately 8-12 minutes, check them at 8 minutes and be careful to not burn the mixture).
Once the almond mixture is nicely caramelized, combine with the cranberries.
Melt chocolate over a double boiler with medium heat. **Double boiling is simmering water in a pot with a bowl fitted on top of the pot to melt things gently through indirect heat. Chocolate is one of those nice ingredients you don’t want to ruin by using direct heat.
Combine the almond and cranberry mixture with the melted chocolate (reserving ¼ of the almond cranberry mixture) and spread over a parchment lined baking sheet (it is absolutely ok to reuse the same parchment and sheet you used for toasting the almonds). Sprinkle the reserved almond mixture over top the chocolate mixture and let it set.
Allow bark to set and break into pieces.
If you don’t eat it all this will last 2 weeks in an airtight container.
Jean Hon is the Chief Baking Officer (in her home) at Jeannie’s Om Nom Nom in Parkdale but her day job is a Corporate Insurance Underwriter in Toronto, Canada. As a passionate baker and chocolatier, she loves to offer people good, delicious, made from scratch pastries and confections. It is all about the ingredients and love, the love for baking. Since 2013, she has focused on baking and giving back to her community. You can follow her on Facebook and Instagram.
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