"I'm more addicted to chocolate than I am to sugar," says chocolatier Jacques Torres. A small piece of this super-chunky dark-chocolate bark staves off his intense cravings.

Jacques Torres
Recipe by Food & Wine March 2011

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Credit: John Kernick

Recipe Summary

active:
20 mins
total:
30 mins
Yield:
Makes 25 pieces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with parchment paper. Using a sharp knife, finely chop the chocolate. In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water. Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90° on a candy thermometer. If the chocolate has not melted completely and is still too cool, set it over the saucepan for 1 or 2 minutes longer, stirring constantly; do not overheat.

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  • Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate. Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper, break into 25 pieces and store or serve.

Chef's Notes

Nutrition data is per one serving.

Nutrition Facts

150 calories; fat 12g; saturated fat 4.7g; carbohydrates 12g; fiber 1.5g; protein 3g.
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