• Prep Time
    2 Mins
  • Cook Time
    0 Mins
  • Total Time
    2 Mins
  • The base number of servings for this recipe is 4
    OK

    Chocolate Chile Almond Bark

    Chocolate and spice is oh so nice! For the holidays, or any time that calls for celebration, whip up a batch of Chocolate Chile Almond Bark. Dark chocolate, candied almonds and ancho chile brings chocolate treats to a whole other level of delicious.


    Ingredients
    12
    ounces
    El Rey Venezuelan dark chocolate, chopped
    3/4
    tablespoon
    vegetable shortening
    1
    teaspoon
    ancho chile, ground
    1
    teaspoon
    sea salt
    3/4
    cup
    candied almonds, chopped
    Directions
    Prepare a double-broiler by placing a bowl on top of a sauce pan filled with 1/4 inch of water.
    Fill bowl with 1 1/4 cups (10 ounces) dark chocolate and vegetable shortening. Bring water to a boil. Once boiling, remove from heat and stir chocolate until smooth.
    Add remaining chocolate to bowl and stir until shiny and smooth.
    Add ancho chile and sea salt. Stir a few times to combine.
    Pour chocolate onto a sheet pan fitted with wax paper. Cover chocolate with chopped almonds.
    Chill in freezer for 10 minutes to set. Serve.

    The base number of servings for this recipe is 4
    OK

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