Cranberry Almond Bark

1. 1

   Temper the dark chocolate as directed in Basic Tempered Chocolate (page 163).

2. 2

   Once the chocolate is tempered, pour the almonds and cranberries into the chocolate and stir with a rubber spatula until the nuts and fruit are completely coated.

3. 3

   Pour the chocolate mixture onto a sheet pan lined with parchment or waxed paper.

4. 4

   Spread it as thinly as possible (only as thick as one layer of almonds and cranberries).

5. 5

   Allow the bark to set at room temperature for 1 hour (or 30 minutes in the refrigerator).

6. 6

   Using a chefs knife, cut the bark into bite-size pieces, about 1 inch.

7. 7

   Serve the bark immediately, or keep it in an airtight container at room temperature for up to 4 weeks.

* Per serving · 4 servings · Values may vary.