Chocolate bark may not sound very appetizing, but this is what this dessert is called in English-speaking countries. Looking for a finished treat, it’s easy to make sure that it’s really evokes associations with the surface of a tree. However, despite outward similarity, the taste of chocolate is undoubtedly better than what he recalls. If the fig is too dry, you can soak it on several hours in wine, and this will only add flavoring tones. Instead of the foil on which the chocolate is poured, it’s also great Silicone baking mat is suitable. Share with friends: 
Time: 1 hour. 25 minutes Difficulty: easy Amount: 450 gr. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr dark chocolate
- 1/2 tbsp. coarsely smoked almonds
- 1/2 tbsp. sliced dried figs
- Sea salt flakes for sprinkling
Recipes with similar ingredients: dark chocolate, almonds, figs, sea salt flakes
Recipe preparation:
- Cover the baking sheet with foil (shiny side up). Smooth the creases. Make sure the kitchen equipment is dry.
- Chop the chocolate into 1-centimeter pieces with a large knife. Of pour 1 tbsp of the resulting mass, put the rest in a bowl microwave oven. Heat for 30 seconds, then mix silicone spatula. Repeat until melted (generally 3-5 minutes). Add the chopped chocolate left in the bowl immediately. Stir vigorously until smooth and shiny. masses.
- Pour the chocolate onto the prepared pan. Use silicone blade to distribute the mass in a circle with a diameter 25-30 cm, about 0.5 cm thick.
- Squeeze the figs and almonds in the chocolate so that for every future the portion had a combination of taste and texture of fruit with nuts. Sprinkle with sea salt. Let the chocolate harden completely when room temperature for about 1 hour. (If the room is too warm, can be placed in the freezer for a few minutes.) Break into pieces and store in an airtight container when room temperature for 1-2 weeks.
