This bark is easy to make and utterly addictive. Serve it with Bonterra Merlot and watch it disappear.
2 cups unsalted dry roasted almonds
6 ounces dark chocolate (at least 50%)
A pinch of sweet paprika
2 teaspoons Maldon sea salt (or other flake sea salt)
Spread the almonds in a compact single layer on a cookie sheet, so that they’re all touching one another.
Break the chocolate bars into a small, heavy bottomed saucepan and melt over low heat, stirring constantly. When the chocolate is melted, drizzle over the almonds in thin streams—first one way, then criss-crossing—until the almonds are nearly all covered. Sprinkle a small pinch of paprika over the top (use your fingers to distribute it evenly), and then top with the sea salt.
Transfer cookie sheet to a flat surface in the fridge to chill and harden for at least 30 minutes.
When the chocolate has hardened, hold a stiff spatula upside down to “chisel” the chocolate off the pan in chunks. If you want to make smaller pieces, use the edge of the spatula to split them (resist using your hands, as the chocolate will melt onto your fingers and release the almonds).
Transfer the bark to a serving dish. Or transfer to a storage container and refrigerate until serving.