The inspiration for this unique chocolate almond bark comes from a tranquil stroll through a blooming lavender field in Provence. The sweet, floral notes of lavender paired with rich, dark chocolate create a delightful contrast, while the crunch of roasted almonds brings a satisfying texture. This dessert is not just a treat; it’s an experience that transports you to sun-drenched landscapes with every bite.
### Ingredients
– 8 oz dark chocolate (70% cacao or higher)
– 1 cup raw almonds, roughly chopped
– 2 tsp culinary lavender buds
– 1 tsp flaky sea salt
– 1 tbsp coconut oil (optional, for a smoother chocolate)
– 1 tsp pure vanilla extract
### Instructions
Melt the chocolate: Begin by chopping the dark chocolate into small, even pieces to ensure it melts uniformly. Place the chocolate in a heatproof bowl. If you prefer a smoother finish, add the coconut oil. Set the bowl over a pot of simmering water to create a double boiler, making sure the bowl doesn’t touch the water. Stir gently until the chocolate is completely melted and glossy.
Prepare the almonds: While the chocolate is melting, preheat your oven to 350°F (175°C). Spread the chopped almonds on a baking sheet and toast them in the oven for about 8-10 minutes, or until they are golden and fragrant. Keep an eye on them to prevent burning. Remove from the oven and let them cool slightly.
Infuse the lavender: In a small saucepan, add a teaspoon of water and the culinary lavender buds. Heat gently over low heat for about 2 minutes to release the lavender’s essential oils. Remove from heat and strain the lavender from the water to avoid any bitterness.
Combine ingredients: Once the chocolate has melted, stir in the vanilla extract and the infused lavender water. Fold in the toasted almonds, ensuring they are well coated in the chocolate mixture.
Pour and set: Line a baking sheet with parchment paper. Pour the chocolate-almond mixture onto the parchment and spread it into an even layer, about ¼-inch thick. Sprinkle the flaky sea salt evenly over the top, allowing it to enhance the flavors.
Chill: Place the baking sheet in the refrigerator for about 30-45 minutes, or until the chocolate has fully set.
Break and serve: Once set, remove the bark from the refrigerator and lift it off the parchment paper. Break it into irregular pieces for a rustic look. Enjoy your chocolate almond bark with lavender and sea salt as a sophisticated snack or dessert that will leave everyone craving more.
### Storage
Store the bark in an airtight container at room temperature for up to two weeks, or refrigerate for a longer shelf life.
Indulging in this chocolate almond bark is like tasting a piece of art. Each bite encapsulates a moment of serenity and elegance, making it perfect for sharing at gatherings or savoring in solitude.