Jim used to pick up a box of these on his way home at the airport in Victoria. He would arrive and we would all sit down to eat the chocolate. Since his retirement I have been making it myself. I use Callebaut bulk chocolate. Whatever brand is available where you live, I cannot stress enough to use the very best brand of white chocolate you can get. White chocolate is less forgiving then dark chocolate. White chocolate burns easily and can overheat rather quickly. If the white chocolate is in danger of overheating, quickly stir in some more white chocolate bits. This will cool the mixture. Some recipes have added butter and extracts for flavouring. However, it is not a good idea to add liquid to melting chocolate. Liquid makes chocolates seize up and after that all it will be good for is making hot drinks. [See more about melting chocolate here]
WHITE ALMOND BARK
1 cup whole raw almonds [unsalted]
12 squares white chocolate, chopped [12 oz or 340 g of white chocolate squares]
• Preheat oven to 350F.
• Lightly spray a rimmed baking sheet with cooking spray.
• Place the almonds on the pan and roast them for 5 to 10 minutes.
• Meanwhile, place a stainless steel bowl over a pot of barely simmering water. Make sure the bottom of the pan does not touch the simmering water.
• Place the white chocolate in the bowl to melt.
• When almost all of the white chocolate has melted, remove from heat and set the bowl on the counter.
• Stir continuously until it is shiny, smooth, and completely melted.
• Never heat white chocolate beyond 80-82°F (27-28°C). If the white chocolate has reached the maximum temperature and still is in chunks, do not heat it any longer, just keep stirring.
• Next, line a tray with wax paper.
• Arrange the roasted nuts on the wax paper lined tray.
• Pour the melted chocolate over the nuts. Do not worry if some of the nuts move out of place.
• Give it time for the bark to set at room temperature.
• Cut or break into pieces and store in a cool place.
WHITE ALMOND BARK
1 cup whole raw almonds [unsalted]
12 squares white chocolate, chopped [12 oz or 340 g of white chocolate squares]
• Preheat oven to 350F.
• Lightly spray a rimmed baking sheet with cooking spray.
• Place the almonds on the pan and roast them for 5 to 10 minutes.
• Meanwhile, place a stainless steel bowl over a pot of barely simmering water. Make sure the bottom of the pan does not touch the simmering water.
• Place the white chocolate in the bowl to melt.
• When almost all of the white chocolate has melted, remove from heat and set the bowl on the counter.
• Stir continuously until it is shiny, smooth, and completely melted.
• Never heat white chocolate beyond 80-82°F (27-28°C). If the white chocolate has reached the maximum temperature and still is in chunks, do not heat it any longer, just keep stirring.
• Next, line a tray with wax paper.
• Arrange the roasted nuts on the wax paper lined tray.
• Pour the melted chocolate over the nuts. Do not worry if some of the nuts move out of place.
• Give it time for the bark to set at room temperature.
• Cut or break into pieces and store in a cool place.
