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    Crunchy Almond-Strawberry Dark Chocolate Bark

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    Pixicook editorial team

    A delightful and quick keto-friendly treat featuring dark chocolate, salted almonds, and fresh strawberries.

    Ingredients for Crunchy Almond-Strawberry Dark Chocolate Bark

    units in
    USchevron
    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Keto-friendly Chocolate Bar, broken-up

    0 oz

    Substitute chevron-down

    Heavy Whipping Cream

    tablespoons

    Substitute chevron-down

    Salted Almonds

    tablespoons

    Substitute chevron-down

    Fresh Strawberry, sliced

    each

    Substitute chevron-down

    How to Make Crunchy Almond-Strawberry Dark Chocolate Bark

    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.

    Pitfalls and tips

    Chocolate Selection

    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.

    Tempering Chocolate

    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.

    Salt as a Secret Weapon

    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.

    Proper Setting

    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.

    Freshness Counts

    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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