Blood Orange Chocolate Bark with Almonds and Sea Salt
This is a great recipe for the sweet tooth or to put a bow on for a hostess gift. Finish with Vanilla Bean Sea Salt and you have a quick treat.
Pat always makes this for samples in store around the holidays, it's a Cooks on Main favorite!
Ingredients
- 6 oz White Chocolate Chips
- 11.5 oz Extra Dark Chocolate
- 1 Tbsp Blood Orange Olive Oil
- 1/2 cup Almonds, chopped
- Vanilla Bean Sea Salt
Directions
- Prepare 1 baking sheet by lining it with a piece of parchment paper.
- Fill a large pot half full of water. Place the white chocolate chips in one mason jar and the dark chocolate chips in a second along with the Blood Orange Olive Oil. Set the mason jars in the pot of water so they can melt, stirring occasionally.
- Once the dark chocolate is melted, add the chopped almonds and stir. Pour evenly on the prepared baking sheet.
- Drizzle the melted white chocolate atop the dark chocolate in a decorative pattern. Finish with an even sprinkling of Vanilla Bean Sea Salt.
- Set aside to cool or refrigerate if in a hurry. Once cool, break into pieces and enjoy!