I’m a huge fan of anything chocolate. I may even be a bigger fan of Earl Grey tea. Combining the two? The best, most delicious idea I’ve ever had at 11pm on a Sunday night. I can’t believe it took me 25 years to make this!
The white chocolate is sweet and creamy and the almonds give it a great crunchy texture. The Earl Grey doesn’t overpower the chocolate and gives a very subtle finish. So good! I swear I was eating it like popcorn as soon as it cooled.
This is ridiculously easy for being so crazy yummy. Very rarely do I make a recipe that surpasses “Average” on the Difficulty Scale, but when I say this one is easy, I really mean it. The hardest part is just waiting an hour for it to harden before devouring it.
|Earl Grey & Almond White Chocolate Bark|| |
- 8 oz. Bakers white chocolate, chopped into pieces
- 2 teabags of Earl Grey tea (about 2 tsp), removed from their bags
- 1 cup whole almonds
- Line a baking sheet with wax paper. Set aside.
- Toast almonds in a dry skillet over medium heat for 2-3 minutes. Watch carefully and stir often until nicely toasted.
- Place the bowl of a stand mixer (or any heatproof bowl) over top a pot of boiling water. Add ⅔ of chocolate to the bowl, stirring constantly until melted, about 5-8 minutes. Remove from heat.
- Stir in the rest of the chocolate until melted.
- Add in Earl Grey tea and almonds, stirring until evenly dispersed.
- Spread chocolate mixture onto baking sheet in a thin layer. Refrigerate for at least an hour.
- Feel free to swap out the white chocolate with some sweetened dark or milk chocolate!