Dark Chocolate-Macadamia Nut Bark with Sea Salt
We’re starting off the recipes of 2012 with a bang. I know you’re not really planning on keeping that resolution to “cut out sugar,” right? Right, thought so. Now while baking is certainly not my forté, I do enjoy making candies, mostly of the chocolate variety. Might sound strange, but I find that chocolates are a lot more forgiving than souflées that refuse to rise, cakes that are uncooked in the middle, and burned to a hockey puck cookies.
I made these as a little hostess gift to take to a New Year’s Eve party because they a) looked delicious and b) reminded me of gold confetti (yes, that’s how my mind works). Luckily I saved a few for myself because they turned out to be divine. Plus, dark chocolate is loaded with antioxidants and nuts have protein and good fats, so they’re practically health food. Just go with it.
Dark Chocolate – Macadamia Nut Bark with Sea Salt, adapted from Bon Appétit
1 tablespoon unsalted butter
1 1/2 cups Macadamia nuts or roasted Marcona almonds (not in oil)
1 pound good-quality dark chocolate (62%–70% cacao), finely chopped
Coarse sea salt (for sprinkling, I used pink salt for fun)