Mexican Chocolate-Almond Bark

Last night, we had a taste for dark chocolate with a kick so we decided to whip up these simple, yet tasty treats. This recipe is quick and relatively healthy too. Dark chocolate is a natural mood enhancer and packed with antioxidants. Almonds, cinnamon and cayenne all have several health benefits as well so these delicious pieces of bark are packed with super foods and flavor.

We are firm believers that music is also great for your mind, body and soul which makes our bark recipe and playlist a powerful combo. Whether you just have the taste for a bold chocolate flavor, are in the mood for a variety of jams or need a midweek boost, this post is for you!

The Grooves:

The playlist is inspired by the dark chocolate, the Mexican flavor from the spices, and the positive nature of the finished product. Featuring classic tunes, songs with a more comedic slant and some solid talent, it has great energy that is very representative of the snack it’s paired with.

The Grub:

photo 1

Although it seems that bark is technically made by spreading out the melted chocolate first and THEN topping it with the ingredients, some of the chocolate bark enthusiasts we know advised us that we could still consider our creation a member of the choco-bark family.photo 5

Ingredients:

  • 10 oz. dark chocolate chips
  • 2 c almonds (we used raw almonds)
  • 1/4 tsp sea salt
  • 1/4 tsp cayenne pepper (spice)
  • 1/8 tsp cinnamon (spice)

{Kitchen Tip}  If you have an extra set of salt and pepper shakers, use them for your favorite dessert/coffee condiments. We filled those cute little owls with cocoa powder and cinnamon.

Directions:

  1. Melt chocolate in double boiler over simmering water (NOT boiling).
  2. Once melted, add cayenne pepper in small pinches until you reach your desired level of spice (you may not use it all OR might even want to add more) and then a pinch of the sea salt.
  3. Stir in almonds and coat with chocolate mixture.
  4. Scoop almonds out and lay in single layer on cookie tray covered with parchment paper or a silicone mat.
  5. Sprinkle with cinnamon and remaining sea salt .
  6. If you are in non-arctic temperatures, place tray in fridge to cool and allow chocolate to harden. If you’re in Cleveland like us, place tray outside on a welcoming snow patch to cool. We left our tray outside on our porch for about 12 minutes.
  7. Once the sheet of chocolate has hardened, break off into small pieces for snacking and enjoy! 

photo 3         Mexican Almond Chocolate Bark - Cooled Sheet

Now you have a delicious AND nutritious snack paired with an eclectic playlist for an afternoon pick me up or to share with friends. What’s your favorite song on the playlist?

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2 thoughts on “Mexican Chocolate-Almond Bark

  1. I have always had a sweet spot for Santana. Probably because it was one of the only things my whole family would agree upon during car trips. Can’t think of anything better than pairing it with Mexican Chocolate!

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