New Year's Eve Almond Bark with a Bite

As promised, I’m bringing you the low-down on the savory-sweet dessert feast from Tasha DeSerio‘s Sweet Sparklers found in the Dec 2010/Jan 2011 issue of Fine Cooking magazine. All of the recipes are online so if you don’t have the mag (so sad since it’s always so good) find everything you need here (click on menu items near the top right of that page).

Today I’m reviewing three recipes that I made (almost) exactly as instructed. In this post:  Bittersweet Chocolate Bark with Marcona Almonds. Also check out my reviews of Apple, Fennel and Cheddar Cheese Straws and my review of Popcorn with Sweet Butter and Sea Salt.

Bittersweet Chocolate Bark with Marcona Almonds:

Double, triple or quadruple this recipe. The salty caramel crunch of the brittle encased in smooth bitterness kept a crowd around that platter until only dark crumbs remained. In fact, I don’t have a picture for you because it disappeared so quickly.

The brittle itself was such crunchy goodness (and so easy!) that I considered making a batch to serve on its own.

My grocery store didn’t have Marcona almonds. I used whole almonds roasted in sea salt. The roasted saltiness definitely came through so it is worth trying to find something similar.

The recipe is clear and simple and the ratio of chocolate to brittle and almonds was so perfect that I used it as a guideline for creating my own White Chocolate Bark with Dried blueberries, Lemon and Pine Nuts (I’ll post that recipe tomorrow).

Also coming tomorrow, what I made instead of the Rosemary-Lemon Tartlets and a few other tidbits that I added to the menu (Sweet and Spicey Maple Cashews, Salted Pecan and Pineapple Angel Slice and Cranberry Ginger topped Brie).

Why Cook the Story? Because food with a past is so very seductive. And, because stories that make you drool are better than those that don't.


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