If you like chocolate-covered pretzels you will love this almond bark with its rich sweetness followed by a hit of salt. Hunt for the best quality chocolate you can find for this recipe and use sea salt flakes (or fine sea salt), such as Maldon’s or Contemporary Ocean Products found at specialty cooking shops or health food stores. A decadent treat for those special moments. I have to warn you, this is a very addictive treat and I am already planning on making a second batch only a few days after finishing the last one!

Chocolate Almond Bark with Smoked Sea Salt

1/2 cup maple syrup syrup or raw cane sugar

1 tablespoon unsalted butter

1-1/2 cup raw almonds, freshly toasted

1 pound high-quality dark chocolate (62- 70% cacao), finely chopped

smoked sea salt flakes (to taste)

Line a baking sheet with parchment paper.

Combine maple syrup with 2 tablespoons of water in a small saucepan. Stir over medium-low heat and cook until the mixture thickens and darkens in color. Remove from heat and add the butter, whisking until melted. Set aside 1/4 cup of the almonds and add the rest to the saucepan. Stir until well-coated.

Place chocolate in a double boiler or in a bowl over a pot of boiling water. Stir until melted, then add the nut mixture, again, stirring well. Transfer to the baking sheet, spreading the mixture out, topping with the reserved toasted nuts and sprinkling with salt flakes (to taste). Chill until chocolate sets, about 3 hours. Break bark into pieces and store between layers of parchment paper or waxed paper. Can be made up to a week ahead. Store in the fridge. Enjoy!