Valentine Duel Sizzle Heart Almond Bark
Two chocolates swirled with almonds and a hint of cinnamon with a bit of sizzle from this secret ingredient.
Equipment
- Parchment Paper
- 2 Microwave Bowls or Double Boiler
- 1 small cookie sheet
Ingredients
- 1 400g Waterbridge Belgium Dark Chocolate
- 1 400g Waterbridge Belgium White Chocolate
- 1 cup Whole Roasted Unsalted Almonds
- 1/2 cup Candy Heart Sprinkles
- 1 180g Ganong Chicken Bites
Instructions
- Line a cookie sheet with parchment paper.
- Breakup Dark Chocolate and place in a microwave bowl. Microwave on high for 1 minand 30 seconds. Stir. Continue to microwave for 30 seconds. It's okay if thereare still chunks, stir and let the heat of the chocolate continue to melt anychunks.
- Break up White Chocolate and place in a microwave bowl. Microwave on highfor 1 min and 30 seconds. Stir. Continue to microwave for 30 seconds. It's okayif there are still chunks, stir and let the heat of the chocolate continue tomelt any chunks.
- Stir the 1 cup of almonds into the dark chocolate and pour onto thecookie sheet.
- Use 1/2 of the bag, of Chicken Bones Bites and pulse in a blender, tocrush candy into smaller pieces. Set aside 3 Tbsps. Mix, the rest of the candyinto the white chocolate.
- Pour the white chocolate mixture on the other half of the cookie sheet, and overlap the dark chocolate. Use a butter knife to swirl the dark chocolate into the white chocolate, and the white chocolate into the dark chocolate.
- Once swirled, sprinkle candy hearts on top of the bark, and the reserve 3TBSP of rushed chicken bones bites.
- Once chocolate is cooled, break into pieces. Store in a sealed container,bag up to give, or place in a candy dish.
Notes
Chocolate doesn't need to be tempered if its baking chocolate, candy melts, or Belgium chocolate candy bars. Substitute other kinds of chocolate if you don't like dark or white. Allergic to nuts? Try substituting with dried fruit, such as dried cranberries instead.