Ingredients:

  • 20 oz high-quality white almond bark or white chocolate melting wafers
  • 2 cups whole unsalted roasted almonds
  • 1 tsp pure vanilla bean paste or extract
  • 1/2 tsp flaky sea salt

Instructions:

  1. Spread your 2 cups of almonds on a tray and warm them at 350°F for about 5 minutes. Cook until you smell a rich, nutty aroma. Note: This refreshes the oils even if the nuts were pre roasted.
  2. Chop the 20 oz of bark into uniform pieces and place in your double boiler. Stir constantly until the mixture is completely liquid and velvety. Note: Keep the water at a bare simmer; steam is the enemy of white bark.
  3. Remove the bowl from the heat and stir in the 1 tsp of vanilla bean paste. Fold until the black specks are evenly distributed.
  4. Dump the warm almonds into the melted base. Use your spatula to coat every nut until the mixture looks like chunky white lava.
  5. Pour the mixture onto your parchment lined sheet. Spread it out until it is about 1/2 inch thick. Note: Don't spread it too thin or it will lose its satisfying bite.
  6. Sprinkle the 1/2 tsp of sea salt over the top while it's still tacky. Wait until the surface starts to lose its high gloss shine before adding.
  7. Let the bark sit at room temperature for 15 minutes, then move to the fridge for 10 minutes. Wait until the center feels cold and rock hard.
  8. Peel the bark off the parchment. Use your hands or a heavy knife to break it into jagged, rustic pieces. Listen for a sharp crack sound as you break it.