Spicy Chocolate Bark with Almonds & Candied Ginger
This Spicy Chocolate Bark with Almonds & Candied Ginger is easy to make and super tasty with sweet, spicy, and zesty flavors! They’re also the perfect food gift during the holidays and great for holiday parties too. Learn how to make a multi-flavor and layered chocolate bark in just a few easy steps!
Total Time
1hr 50min
0.0
0 Ratings
Author: That Spicy Chick
Servings:
12
Ingredients
•
3 1/2
cups
70% Dark Chocolate
, divided
•
1 3/4
cups
30% Cacao White Chocolate
•
4
Tbsp
Unsalted Almonds
, crushed
•
4
Tbsp
Crystallized Ginger
•
as needed
Crushed Red Pepper Flakes
(optional)
Cooking Instructions
1.
Line a large baking tray with nonstick cooking paper or parchment paper.
2.
Melt half of the 70% Dark Chocolate (1 3/4 cups) in a microwave-safe bowl in a microwave oven for 30 seconds, then stir and repeat until completely melted and fluid.
3.
Pour the melted chocolate onto the center of the nonstick cooking paper. Use a silicone/rubber spatula or large spoon to spread into a rectangular shape until even.
4.
Scatter 1/3 of the total Unsalted Almonds (4 Tbsp) over the dark chocolate layer and refrigerate for 20-25 minutes until firm.
5.
Melt the 30% Cacao White Chocolate (1 3/4 cups) using the same method as for the dark chocolate and stir until completely fluid.
6.
Pour over the now firm dark chocolate and almond layer and spread with a clean spatula.
7.
Scatter ½ of the remaining almonds and ½ of the Crystallized Ginger (2 Tbsp) over the white chocolate. Refrigerate again for 20-25 minutes until firm.
8.
Melt the remaining 70% Dark Chocolate (1 3/4 cups) until completely fluid, then pour over the white chocolate layer and spread with the spatula until the white chocolate is completely and evenly covered.
9.
Scatter the remaining crushed almond and Crystallized Ginger (2 Tbsp) over the dark chocolate layer. Sprinkle Crushed Red Pepper Flakes (as needed) on top.
10.
Refrigerate for 30 minutes to an hour until fully firm before cutting into pieces with a large knife. Store in an airtight container in the fridge and consume within 1-2 weeks.
Author's Notes
You don’t have to use the crushed red chili flakes if you don’t care for a bit of heat on your chocolate.
Nutrition Per Serving
CALORIES
374
FAT
29.5 g
PROTEIN
6.0 g
CARBS
43.6 g
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