Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

January 26, 2012

Sweets for your Honey ~ Almond Bark in the Raw

It's that time again...time to begin filtering chocolate back into my system.  Gosh, it's only been a month since the holidays but for some reason I'm craving some chocolate again....must be the very thought of Valentine's Day, I suppose.
















A while back, my friend Brent, an almond farmer, {pronounced "Amond" acorrding to him and all almond farmers, apparently} who has a family almond farm in Ripon, CA, 4th Generation Farms , gave me a bag of their raw almonds.  Almonds in the raw are my absolute favorite....I could eat handfuls of them, and they're so good for you too!
I had plans for this bag of almonds in the raw.

BIG plans.

That involve chocolate.
















Start by double boiling some chocolate chips......low and slow.  I used milk chocolate and white chocolate.
















Spread the almonds out on a wax paper lined baking sheet.
















Once the chocolate has melted, spoon and spread it over the almonds.  The milk or dark chocolate goes first.















Then the white chocolate.













And because I like salt with my chocolate....I'm weird like that..... I sprinkled some Kosher salt over the chocolate while it was still warm.....but totally optional.  Place in the fridge for 30 minutes or so until it has hardened.















Then just break it into pieces and that's it!

 






















Almond Bark in the Raw

Ingredients:

Raw Almonds
Chocolate Chips, milk or dark
White Chocolate Chips
Canola oil
Kosher salt {optional}

Directions:

Spread the almonds out on a wax sheet lined baking sheet.

Double boil the milk chocolate chips and the white chocolate chips in separate pots.  When double boiling, use low heat and make sure the water in the bottom pot is not touching the bottom of the bowl the chocolate is in......otherwise if you melt the chocolate too fast and a high temperature, it'll turn lumpy and hard.  I add some canola oil to the chocolate to keep it smooth and silky.

Once the chocolate is melted, spoon it over the almonds and spread.  Do the same with the white chocolate.  Sprinkle some Kosher salt if desired.
Place baking tray in the refrigerator for at least 30 minutes to harden.  Remove and break into pieces using a butter knife.

Enjoy!


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