Dark Chocolate Bark with Pretzels and Candied Slivered Almond & Currants
Candy the caster sugar to an amber gold color. To do this, warm a dry pan on medium heat. Once hot, add half the sugar and monitor it while it dissolves to clear and then begins to develop color....
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Cooking tools:
- Skillet
- Stove
- Wooden spoon
- Spatula
- Silicone baking mat
- Microwave
- Mixing bowl
- Instant-read thermometer
- Parchment paper
- Acetate sheet
Ingredients
- 75g Slivered Blanched Almonds
- 50g caster sugar
- 5g cocoa butter
- 40g Dried Currants
- 60g salted pretzels
- 200g 70% dark chocolate
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