A delightful and quick keto-friendly treat featuring dark chocolate, salted almonds, and fresh strawberries.
121 minutes
A delightful and quick keto-friendly treat featuring dark chocolate, salted almonds, and fresh strawberries.
Keto-friendly Chocolate Bar, broken-up
0 oz
tablespoons
tablespoons
Fresh Strawberry, sliced
each
1. Prepare Baking Sheet
Line a baking sheet with parchment paper, ensuring it’s ready for your chocolate mixture.
2. Melt Chocolate
Break up half of the keto-friendly chocolate bar and place the pieces into a microwave-safe bowl. Add one tablespoon of heavy cream to this bowl. Heat the bowl in the microwave for 45 seconds at 50% power. Stir the chocolate, and if needed, heat again for another 20 seconds at 50% power and stir. Repeat until you have a smooth and glossy mixture.
3. Spread Chocolate
Pour the melted chocolate mixture onto the parchment paper-lined baking sheet. Spread it out into a thin, uniform layer with a spatula.
4. Add Toppings
Sprinkle the two tablespoons of salted almonds evenly over the chocolate. Follow this by adding the slices of one fresh strawberry on top.
5. Chill and Serve
Place the baking sheet in the refrigerator and let the chocolate harden for about two hours. Once it’s firm, break the bark into smaller, bite-sized pieces. Store the pieces in a sealed container in the refrigerator, where they will keep for up to four days.
High-quality chocolate is paramount. Choose a dark chocolate with at least 70% cacao content for a rich, complex flavor. Look for chocolate that lists cacao as the first ingredient, not sugar, and avoid those with artificial flavors or excess additives.
To achieve a glossy finish and a satisfying snap, temper your chocolate. Melt two-thirds of your chocolate over a double boiler or in short bursts in the microwave, stirring frequently until it reaches 115°F (46°C). Then, add the remaining third (finely chopped) to cool it down to 80°F (27°C), before gently reheating to 88-90°F (31-32°C) for dark chocolate. This process aligns the chocolate's crystals, resulting in a superior texture and shine.
A sprinkle of flaky sea salt, such as Maldon or fleur de sel, just before the chocolate sets can bring out the flavors and add a gourmet touch. It's the contrast of sweet, bitter, and salty that makes for a complex tasting experience.
Let your bark set at room temperature in a cool, dry place. Refrigeration can cause condensation and a dull appearance due to temperature shock. Patience here is key for the best texture and snap.
Use fresh, unsalted almonds for the best crunch and a neutral flavor that won't compete with the chocolate. Toast them lightly in the oven to enhance their nuttiness.
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