Harissa-Spiced Almond Bark

1. 1

   Saute almonds and harissa in a small saucepan over medium heat until harissa has coated almonds, everything's lightly toasted, and most of the residual oil has cooked off.

2. 2

   Line a baking sheet with parchment paper. Carefully heat chocolate morsels over low heat in a double-boiler. Stir often, until chocolate has melted.

3. 3

   It's very important to heat the chocolate very slowly, as this will temper it and allow it to retain that cracking, non-melty consistency when you're finished with the bark.

4. 4

   Once the chocolate has melted, pour it over the parchment paper and use a spatula to evenly spread the chocolate. Moving quickly, sprinkle the almonds evenly across the chocolate, and zest an orange over the surface. Sprinkle with a bit of sea salt. Place bark in the fridge or the freezer until hardened.

5. 5

   Share with friends and family, or keep it to yourself!

* Per serving · 4 servings · Values may vary.

No additional tips available.