Handmade pieces of chocolate bark make a great gift any time of year.
Learn how to temper chocolate here.
*You can also use Swiss Classic White or Swiss Classic Milk Chocolate.
- 4 bars (100 grams each) Lindt Swiss Classic Surfin Dark Chocolate*, chopped
- 1 cup (250 mL) whole almonds
Temper the chocolate.
Add the almonds to the tempered chocolate. Stir to combine.
Spread on a baking tray lined with parchment paper.
Refrigerate for 5-10 minutes, remove, and let set in a cool place.
Store in an airtight container, in a cool place.