How to Make Chocolate Almond Ginger Bark


Chocolate bark is an easy-to-make confection and completely versatile. This recipe uses almonds and bits of candied ginger, but you can always try different combination and play with colours and textures. Because this chocolate bark is beautiful with a distinctive flavour, it makes a perfect gift for almost any occasion. Recipe by Amy Guittard.

Chocolate bark is an easy-to-make confection and completely versatile. This recipe uses almonds and bits of candied ginger, but you can always try different combination and play with colours and textures. Because this chocolate bark is beautiful with a distinctive flavour, it makes a perfect gift for almost any occasion. Recipe from Guittard Chocolate Cookbook by Amy Guittard.

Serves: twenty 2in (5cm) chunks.

You will need:

Ingredients:

  • 230g sliced almonds
  • 30g confectioners sugar
  • 2 x tbsp light corn syrup
  • 1 x tbsp warm water
  • 50g candied ginger or other dried or candied fruits, cut into 2.5cm dice
  • 340g Guittard bittersweet or semisweet chocolate baking wafers

1

Preheat the oven to 180°C/ 160°C fan/ gas mark 4. Line a rimmed baking sheet with parchment paper.

2

In a small bowl, combine the almonds, confectioners sugar, corn syrup and water and mix until the sugar has dissolved. Pour the almond mixture onto the prepared baking sheet and spread it in a thin, even layer covering the entire sheet.

3

Toast the almond mixture for about fifteen minutes, stirring occasionally, until the almonds are golden brown. Remove from the oven and let the mixture cool in the pan on a wire rack.

4

When the almond mixture has cooled to room temperature, add it to a medium bowl along with the candied ginger and mix to combine.

5

Melt the chocolate using a hot water bath or the microwave oven. Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and cool the chocolate to 35 °C. the candied ginger and mix to combine. Set aside.

6

Add the melted chocolate to the bowl with the almond-ginger mixture and stir until the almonds and ginger pieces are uniformly coated. Pour the mixture onto the prepared baking sheet (re- line with parchment paper, if necessary), and use an offset spatula to spread it out evenly, working quickly so the chocolate does not set before an even layer can be created. Let cool at room temperature for thirty minutes then refrigerate until the chocolate is hard, at least three hours and up to overnight.

7

Break the chocolate bark into pieces. Store in an airtight container in a cool place for up to two weeks.

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