There’s something about chocolate during the wintertime that just makes it irresistible. This chocolate bark with tamari roasted almonds recipe is simple to make and is a definite crowd pleaser. Consider breaking up the chocolate bark to sprinkle over a bowl of ice cream too!
- Fill a medium sauce pot ¼ of the way with water. Bring water to a boil then reduce heat to a simmer. Place a glass bowl into the pot. The glass bowl should fit inside without resting on the bottom.
- Add the chocolate chips to the glass bowl and melt, stirring with a spatula. Remove from heat once completely melted. Stir in the almond pieces to the melted chocolate.
- Pour melted chocolate on a baking sheet lined with parchment. The thickness should be about ¼-inch thick. You might need to baking sheets depending on how large yours are.
- Chill in the refrigerator for 30 minutes. Gently peel off the parchment and break into 2-inch pieces. I like to store between layers of parchment paper in an airtight container in the fridge until ready to eat.