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 (60%) chocolate;
          - 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-inch 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.

 From: http://www.rachaelraymag.com/Recipes

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