Chocolate Almond Bark: No-Bake Dark Chocolate Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Spread 1.5 cups whole almonds on a baking sheet and bake for 8-10 minutes until fragrant and lightly toasted. Let cool completely.
2. Finely chop 16 oz dark chocolate into uniform pieces.
3. Set up a double boiler. Place the chopped chocolate and 1 tsp coconut oil in a glass bowl over a pot of simmering water (ensure the bowl doesn't touch the water).
4. Stir constantly until the mixture is velvety and no lumps remain.
5. Fold the cooled, toasted almonds into the melted chocolate.
6. Transfer the mixture onto a parchment-lined baking sheet.
7. Use an offset spatula to spread the chocolate into a 1/4 inch thick rectangle until the surface is glossy and level.
8. Sprinkle 0.5 tsp flaky sea salt evenly over the wet chocolate.
9. Let the bark sit at room temperature for 20 minutes, then refrigerate for 30 minutes until it is completely firm to the touch.
10. Peel the bark off the parchment and use your hands to shatter it into irregular, rustic shards.