Almond Joy chocolate bark. Photo: Elana's Pantry, Flickr
One might have thought that almonds had been lovingly deposited in chocolate since the dawn of the sweet treat, but it hasn't been until recent decades that chocolate has been increasingly spiked with additions. Hershey's didn't even begin producing their almond-filled Kisses until 20 years ago, in 1990. In the meantime, grocery market shelves are more and more heavily stocked with all sorts of exotic chocolate creations.
We favor the almonds, for adding a textural element to chocolate with their satisfying crunch, plus the additional depth provided by their nutty, buttery flavor. To make your own almond chocolate, gently melt your favorite type of chocolate in a double-boiler, then lay it out on a wax-papered tray to cool. Immediately drop in the desired bits of almonds and let cool until firm. Or if you're feeling particularly ambitious, you can follow the recipe from Elana's Pantry to make your own Almond Joy Chocolate Bark, pictured above.
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