Today Is National Bittersweet Chocolate With Almonds Day!
1/2 Cup Sugar 1 tablespoon unsalted butter Bacon- cooked and crumbled 1 1/2 cups roasted Marcona almonds (not in oil) 1 pound good-quality dark chocolate (62%–70% cacao), finely chopped Coarse sea salt (for sprinkling) DIRECTIONS Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 Tbsp. water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Set aside 1/4 of nuts & Bacon. Add remainder of almonds and Bacon; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps. Temper or stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts & Bacon from baking sheet, and stir quickly to combine. Spread chocolate-nut-Bacon mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts and Bacon; sprinkle with salt. Chill until chocolate is set, about 3 hours. Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled. adapted from: http://www.bonappetit.com/recipe/chocolate-almond-bark-with-sea-salt