Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To melt the chocolate
How it's done
Dough
In a bowl, mix the almonds with all the other ingredients up to and including the chocolate chunks. Roll out the dough to approx. 5 mm thick between two sheets of baking paper, remove the top sheet.
To melt the chocolate
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth, spread evenly over the dough. Freeze the mixture for at least 2 hrs.
Cut the bark into 16 pieces, serve cold.
| Shelf life: | Cover and keep in the fridge for approx. 1 week. |
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