This recipe makes people love you even more than they should. It's a breeze and no special talent or equipment is required. I like to bring it along tucked into a cute weck canning jar as a host/ess gift. Or you can keep it all to yourself.
chocolate almond sea salt bark
about 1 c raw almonds
8 oz of your favorite dark, bittersweet chocolate or whatever high quality chocolate you prefer, roughly chopped
sea salt to sprinkle
Pre-heat oven to 350º
Roast your almonds on a rimmed sheet pan lined with parchment until they are smelling toasty, about 10 minutes or so. Let them cool a bit and roughly chop. Return them to the parchment paper, sprinkle lightly with the sea salt.
In a double boiler, melt the chocolate completely.
Pour the chocolate directly over the almonds. Using an off-set spatula (what you would use to frost a cake) push the edges to shape the chocolate a bit and smooth over the top so it is somewhat even.
Let it cool completely before breaking into chunks.