Chocolate Bark

This cranberry-almond chocolate bark is easy and excellent.

• 250 g Whole Almonds
• 15 ml Triple Sec (orange Liquor)
• 20 g Sugar
• 200 g Dried Cranberries
• 500 g Dark Chocolate

1. In a bowl, toss almonds with triple sec and sugar. Toast at 350F until nuts are caramelized, 5 to 10 minutes.
2. RESERVE approximately 1/4 of the almonds and cranberries to garnish the bark.
3. In a bowl, combine almonds, cranberries, and tempered dark chocolate.
4. Spread the mixture onto a parchment-lined tray in a single layer.
5. Sprinkle reserved almonds and cranberries and press them gently before chocolate sets
6. Allow bark to set at room temperature, and break into pieces.