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Almond Bark with Bee Pollen, Dried Michigan Blueberries and Black Lava Sea Salt

Developed by Chef Richard Cusick on behalf of Almond Board of California.



To Temper the Chocolate
  1. Melt 3 pounds of the chocolate in a plastic bowl in 30-second intervals in the microwave until the temperature reaches almost 115 degrees F. Stir after each 30 seconds. When the temperature is close to 115 degrees, lower the cooking time to 15 seconds. Do not overheat the chocolate or it will seize. Add the remaining 1 ½ pounds chocolate to the bowl and stir until the temperature is 86 degrees F.
For the Bark:
  1. Stir 3 ounces of the bee pollen into the tempered chocolate. Spread it on a sheet pan lined with parchment paper or an acetate sheet to ¼ inch thick. Quickly top the chocolate with the blueberries, almonds, salt, and the remaining 1 ounce bee pollen. Let the bark set and break it into pieces.
Nutritional Info
Per Serving
Name Amount
Calories 348
Fat 19 g
Saturated Fat 11 g
Mono Fat 5 g
Poly Fat 1 g
Protein 6 g
Carbohydrates 40 g
Fiber 3 g
Cholesterol 13 mg
Sodium 111 mg
Calcium 118 mg
Magnesium 46 mg
Potassium 240 mg
Vitamin E 1 mg
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.