January 10 - National Bittersweet Chocolate Day

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Title: Solid Gold Chocolate-Almond Bark
Categories: Five, Candies, Desserts, Snacks, Chocolate
Yield: 8 Servings

17 oz Bittersweet (60%) chocolate;
- 2 tb fine grated, rest
- chopped
1 1/2 c Whole, skin-on almonds;
- toasted, coarse chopped
Candied ginger or orange
- peel; opt

Line a 10" X 15" rimmed baking sheet with parchment paper.
In a double boiler, heat the chopped chocolate over
simmering water, stirring frequently, until almost melted
and an instant-read thermometer registers 105ºF, about 20
minutes. Remove the pan from the heat and stir until the
thermometer registers 110ºF, 1 to 2 minutes more. Remove the
insert from the pan, reserving the pot of water. Let the
chocolate cool, stirring occasionally, until the thermometer
registers 87ºF, 25 to 45 minutes.

Add the grated chocolate to the melted chocolate, return the
insert to the pot and stir constantly over medium-low heat
until the temperature reaches 90ºF and most of the grated
chocolate has melted. Remove the insert and stir in the
almonds. Dry the outside of the insert, then pour the
chocolate onto the prepared baking sheet; spread into an
even layer, leaving a 1-inch border. Refrigerate for 20
minutes, then let stand at room temperature until hardened,
about 45 minutes. Using a sharp knife, slice the chocolate
block into uneven slabs of bark.

From: http://www.rachaelraymag.com/Recipes

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