Dark chocolate is rich in antioxidants and studies have shown its tendency for lowering blood pressure and cholesterol. Consumed in reasonable portions, and paired with heart-healthy walnuts, magnesium- and calcium-rich almonds, and potassium-rich dried black currants, this chocolate bark recipe is a perfect excuse for holiday indulgence.
- 2 cups sliced almonds
- 1 cup chopped walnuts
- 1 ½ pounds dark chocolate, finely chopped
- 1 cup dried black currants
Preheat oven to 350 degrees.
Spread sliced almonds and chopped walnuts on a baking sheet. Bake nuts for 5 to 10 minutes, checking frequently, until golden brown. Set aside.
Meanwhile, cover a baking sheet with parchment paper so that the paper hangs slightly over the edge.
In a double boiler*, melt the dark chocolate, stirring occasionally until smooth. Stir in almonds, walnuts, and currants until combined.
Pour chocolate mixture evenly onto prepared baking sheet, tapping the sheet a few times on the counter to release air bubbles and smooth the mixture. Let mixture sit for 10 minutes.
Place baking sheet in refrigerator, uncovered until set. Break apart into bit sized pieces and keep in an air-tight container with parchment paper between layers of chocolate.
*If you do not have a double boiler, place chocolate in a heat-proof bowl, and set over a saucepan of water (the bottom of the bowl should not touch the water). Melt over low heat (water should not come to a boil).