The recipe had one serious flaw: the chocolate was hard and unless it was spread thinly, it was difficult to break.
The answer is add coconut oil. It definitely makes the chocolate more pliable. I'm not sure if I've found the perfect amount yet and it's also a preference on hardness vs. softness. I'd say at least 2 Tablespoons, adjust to taste.
Cherry Almond Chocolate Bars
- 12 oz. dark chocolate wafers
- 2/3 cup almonds
- 1/3 cup dried cherries
- Coarse sea salt (optional)
- 2-4 Tablespoons coconut oil
- Spread the nuts in an even layer on a baking sheet and cook for 10 minutes at 350 F.
- Gently melt the chocolate using a microwave or a double-boiler.
- Add the coconut oil to the melted chocolate and stir until well mixed.
- Spread parchment paper in a 9"x13" pan, then pour in the melted chocolate.
- Add the fruit & nuts and stir to mix.
- Sprinkle the top with a pinch of coarse sea salt.
- Cover the pan and cool overnight in the refrigerator.
- Score the chocolate, then break into bite-size pieces.
Alternately, if you want to make bark from cocoa powder and coconut oil, try out this recipe for Chocolate Almond Bark.