This month is all about chocolate. We made these tantalizing chocolate barks for our December Chocolate Spa Package, but because it's Christmas month and because we love you, we will be offering some with your post-spa treatment tea-tray at Kocoon spa.
The sea salt adds intensity to the chocolate while balancing the sweetness from the caramel, and the red peppercorn makes it fun and addictive!
1- Simmer 1/2 cup of sugar with 2 tablespoons of water until it has turned brown.
2-Move the caramel away from heat, and add 1 tablespoon of unsalted butter.
3-Whisk, and then add 1 cup of roasted almonds. Stir well until all the almonds are coated, then transfer them on a baking sheet (photo below). I like to cover with a tofu cloth and hammer them so they break in small irregular pieces, but some people like to have whole almonds on their chocolate barks.
4- Melt in a double boiler, 2 tablets of dark chocolate (photo below). I use a 64% dark chocolate.
5- With a silicone spatula, spread the chocolate in a thin layer on a baking sheet on a tray.
6- Sprinkle the chocolate with the almonds, some sea salt and red peppercorn or chili.
7- Place the tray in the fridge for a couple hours. Once the chocolate has hardened, break it into pieces of random sizes. Enjoy!