Need a last-minute holiday recipe for the party? Home-made Almond chocolate bark should find a place on your list. This three-layered chocolate bark has a heavenly taste, as it melts in your mouth. The core of this bark is full of dark chocolate with coffee dust. It is sandwiched with milk chocolate and a dark chocolate layer on the top. Decorate it with some almonds, your delicious vegan chocolate bark is ready!
Cuisine: American, British
Keyword: bark, chocolate
Author: Sandhya Hariharan
200gDark Chocolates70% Cocoa
300gWhite Chocolatemiddle layer
100gDark Chocolate for the top layer
¾TspInstant Coffee Powder
1 ½TspUnsalted Butter or Vegan Butter
15 -20Whole Almondstoasted, roughly chopped
Prepare a baking sheet covered with a layer of parchment paper.
Chop the Dark Chocolate into equal pieces, add them to Microwave safe jar. Melt them for a total of 2- 2½ Minutes, checking every 30 secs in between.Stir in to ensure they have evenly melted. Add 1 teaspoon unsalted butter, instant coffee powder and stir them well. Pour the Melted Chocolate onto the baking sheet. Spread them uniformly.
Sprinke Almonds ogenerously on the top. Place them in the fridge and allow them to set.
For the second layer, melt the white chocolate. Pour them onto the first layer of Dark Chocolate and spread. Sprinkle some more Almonds and allow them to set in the fridge.
Prepare the third layer i.e the topping/ garnish layer by melting dark chocolate along with unsalted butter. Pour them into the ziplock bag, snip the edge and squeeze random chocolate lines in horizontal. With a skewer/ stick pull lines vertically, creating a little pattern on the top. Allow it to set for a minimum of 1.5 hours.
Break the chocoalte barks randomly and serve them. Store them at room temperature in air tight container.