MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Solid Gold Chocolate Almond Bark
Categories: Five, Candies, Desserts, Snacks, Chocolate
Yield: 8 Servings

17 oz Bittersweet chocolate (60%);
- 2 tb fine grated,
- rest chopped
1 1/2 c Whole, skin-on almonds;
- toasted, coarse chopped
Candied ginger or
- orange peel (optional)

Line a 10x15" rimmed baking sheet with parchment paper. In a double
boiler, heat the chopped chocolate over simmering water, stirring
frequently, until almost melted and an instant-read thermometer
registers 105?F, about 20 minutes. Remove the pan from the heat
and stir until the thermometer registers 110?F, 1 to 2 minutes
more. Remove the insert from the pan, reserving the pot of water.
Let the chocolate cool, stirring occasionally, until the
thermometer registers 87?F, 25 to 45 minutes.

Add the grated chocolate to the melted chocolate, return the insert
to the pot and stir constantly over medium-low heat until the
temperature reaches 90?F and most of the grated chocolate has
melted. Remove the insert and stir in the almonds. Dry the outside
of the insert, then pour the chocolate onto the prepared baking
sheet; spread into an even layer, leaving a 1" border. Refrigerate
for 20 minutes, then let stand at room temperature until hardened,
about 45 minutes. Using a sharp knife, slice the chocolate block
into uneven slabs of bark.

Recipe FROM: <http://www.rachaelraymag.com/Recipes>

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