chocolate almond bark

Amys Gluten Free Pantry

These are inspired by the lit­tle can­dies I cherry pick from the box of See’s that finds its way into our home every Christ­mas. You can use solely milk choco­late or solely dark for this recipe, but I think half and half dark is the best com­bi­na­tion. Trader Joe’s has a big block of semi-sweet for five bucks – can’t beat that – and for a short­cut, they have won­der­ful semi-sweet choco­late chips. Be sure to use salted, roasted almonds because salt brings out the taste of choco­late beautifully.

These make won­der­ful hol­i­day gifts for your neigh­bors and are the per­fect end­ing to a spicy meal…or as a mid-afternoon pick-me-up. Actu­ally, I don’t think there’s a bad time to eat choco­late. This has a bit of milk and soy in it, but I splurge every once in a while and suf­fer a stuffy head. This is the per­fect treat to make with chil­dren – it’s a lit­tle messy and the end result is an organ­i­cally shaped blob of choco­late and nuts. Plus, they get to lick their fin­gers afterwards.

Active time: 15 min­utes
Total time: 1–2 hours
Yield: 16 –18 candies

6 oz. semi-sweet choco­late chips* (Trader Joe’s are GFCF) or from a block, sliced into small shreds on a diag­o­nal with a large, sharp knife
about 1/2 c. salted, roasted whole almonds (roughly 64 nuts)

*You can absolutely use choco­late chips, but they have sta­bi­liz­ers in them (to form the chips) and the choco­late won’t be as smooth and silky.

  1. Lay a strip of wax paper atop a flat jelly roll pan (cookie sheet).
  2. To melt the choco­late, you can use a dou­ble boiler, but I use a heavy bot­tomed pot and a rub­ber scraper and watch it like a hawk, stir­ring con­stantly on the low­est pos­si­ble heat. When there are no lumps, I remove from heat and imme­di­ately add all almonds to the choco­late mix­ture, mix­ing to make sure the nuts are com­pletely covered.
  3. With a large spoon, pull the nuts out with the spoon (about 4 at a time) and drop onto wax paper. Don’t drain all the choco­late away from the nuts; leave a lit­tle pool for the nuts to set­tle in.
  4. After you use up all the choco­late and lick the spoon, place the cookie sheet in the refrig­er­a­tor for 1 hour.
    These can be stored in an airight con­tainer in fridge to keep them fresh.

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