1/2 cup whole raw almonds, chopped coarsely or slivered almonds
1/4 teaspoon canola oil
1/4 teaspoon coarse salt
1 bar (8 ounces) Nestle Chocolatier 53% Cocoa Dark Chocolate Baking Bar, broken into pieces
1/8 teaspoon coarse sea salt
Preheat oven to 350 degrees. Toss almonds with the oil and one-fourth teaspoon coarse salt in a bowl. Spread on a baking sheet and bake, stirring occasionally, until the almonds are well toasted, about 10 minutes.
Microwave chocolate in uncovered, microwave-safe glass bowl on HIGH power for 1 minute. Stir. If necessary, microwave at additional 10 to 15 second intervals, stirring just until smooth. Stir in one-fourth cup of the toasted almonds.
Pour onto a baking pan lined with parchment paper or waxed paper. Sprinkle with remaining one-fourth cup toasted almonds. Tap pan several times to spread chocolate and settle almonds. Sprinkle with one-eighth teaspoon coarse sea salt. Refrigerate for about an hour until firm or put in freezer for 10 minutes. Break the bark into pieces to serve. Store in air-tight container in a cool place, but not in the refrigerator, for up to 2 weeks.
Rather than almonds, try using one-fourth cup shelled pistachios and one-fourth cup dried cherries, chopped coarsely.
Chocolate can also be melted in a glass or metal bowl placed over a pot of simmering water. Avoid even one little drop of water getting anywhere near your silky-smooth melted chocolate. When you remove the bowl from over the simmering water, wipe the outside dry with a towel to avoid dripping water.
If you don’t feel like toasting almonds, and if you have a more sophisticated palate, use half cup of purchased smoke-flavored almonds.