Sweet & Spicy Berbere Dark Chocolate Bark

Published: February 09 2020

Ingredients

For 25 pieces:

Line baking sheet with parchment paper.
In a bowl set over a saucepan of gently simmering water, heat the dark chocolate, stirring occasionally, until it is two-thirds melted. Do not let the bowl touch the water.
Remove bowl from saucepan and stir chocolate until it is completely melted.
Spread chocolate onto the prepared baking sheet in a 1/2 inch thick layer.
Sprinkle chopped almonds into the chocolate layer and lightly press them into the chocolate using your hands.
Evenly sprinkle chocolate with Ethiopian Berbere and sea salt.
Refrigerate chocolate bark for about 10 minutes, until hardened.
Remove bark from parchment paper and break into pieces and store or serve.
You may store in an airtight bag or container for about 10 days.