Equipment
- Cookie Sheet
- Parchment Paper
- Mixing Bowls
- Heat-Proof Bowl
- Saucepan
- Spatula
Ingredients
- 230 g sliced almonds
- 30 g icing sugar
- 2 Tbsp golden syrup
- 1 Tbsp warm water
- 50 g candied ginger cut into 2.5cm dice
- 340 g Guittard 74% Bittersweet Chocolate Baking Wafers.
Instructions
- Preheat the oven to 180c. Line a rimmed baking tray with greaseproof paper.
- In a small bowl, combine the almonds, icing sugar, golden syrup and water and mix until the sugar has dissolved. Pour the almond mixture onto the prepared baking tray and spread it in a thin, even layer covering the entire tray. Toast the almond mixture for about 15 minutes, stirring occasionally, until the almonds are golden brown. Remove from the oven and let the mixture cool in the pan on a wire rack.
- When the almond mixture has cooled to room temperature, add it to a medium bowl along with the candied ginger and mix to combine. Set aside. Melt the chocolate using a hot water bath or the microwave oven. Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and cool the chocolate.
- Add the melted chocolate to the bowl with the almond-ginger mixture and stir until the almonds and ginger pieces are uniformly coated. Pour the mixture onto the prepared baking tray (re- line with greaseproof paper, if necessary), and use an spatula to spread it out evenly, working quickly so the chocolate does not set before an even layer can be created. Let cool at room temperature for 30 minutes then refrigerate until the chocolate is hard, at least 3 hours and up to overnight.
- Break the chocolate bark into pieces. Store in an airtight container in a cool place for up to 2 weeks.