Combine almonds and apricots in large bowl. Line large baking sheet with waxed paper.
Melt about three fourths of chocolate in top of double-boiler over hot, not boiling, water, stirring frequently. Remove top of double-boiler; wipe bottom and side of pan dry to prevent any water mixing with chocolate and causing it to seize. Add one third of remaining chocolate to melted chocolate; stir until melted. Repeat two times until all chocolate is melted.
Add almond and apricot mixture to chocolate; stir until completely coated. Spread mixture evenly onto prepared baking sheet. Refrigerate 30 minutes. Peel waxed paper off bark; break or cut into 1- to 1 1/2-inch pieces. Store up to 2 weeks in airtight container between sheets of waxed paper at cool room temperature.
Originally Submitted
11/27/2008
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