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Dark Chocolate Almond Bark with Puffed Quinoa, Dried Cherries, Merlot Sea Salt

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

Difficulty

Hard

Ingredients
Serves: Makes 36 pieces
Preparation
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 120 degrees F. Stir after each 30 seconds.
  2. When the temperature is close to 120 degrees F, lower the cooking time to 15 seconds. Do not overheat the chocolate or it will seize.
  3. Add the remaining 1 ½ pounds chocolate to the bowl and stir until the temperature is 90 degrees F.
For Bark
  1. Stir the quinoa into the tempered chocolate. Quickly top the chocolate with the cherries, almonds, and salt. Let the bark set and break it into pieces.
  2. Spread it on a sheet pan lined with parchment paper or an acetate sheet to ¼ inch thick.
  3. Quickly top the chocolate with the cherries, almonds, and salt.
  4. Let the bark set and break it into pieces.
Nutritional Info
Per Serving
Name Amount
Calories 368
Fat 23 g
Saturated Fat 13 g
Mono Fat 8 g
Poly Fat 1 g
Protein 4 g
Carbohydrates 35 g
Fiber 5 g
Cholesterol 3 mg
Sodium 72 mg
Calcium 45 mg
Magnesium 109 mg
Potassium 362 mg
Vitamin E 1 mg
Did you know?

368In 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.