Triple chocolate praline bark, such a delicious candy!
This bark is really the easiest candy to make, my family loves it! It can be stored for about 2 weeks in your fridge. It makes for great gifts too!
Make it with your best quality chocolate, one you really enjoy to eat!
The bottom layer is made of melted dark chocolate to which I added a few tablespoons of my caramelized almond meal, the middle layer is made of melted white chocolate and the top layer is melted dark chocolate. You can make this bark in one, two or three layers and alternate them the way you prefer.
You can find the recipe for my caramelized almond meal here. For this chocolate bark recipe, I only used almonds though, you can halve the recipe if you want.
Praline dark chocolate layer:
8 oz. (225 g.), semi-sweet chocolate, chopped in small chunks
3 tbsp. or to taste caramelized almond meal
White chocolate layer:
7 oz. (200 g.) white chocolate, chopped in small chunks
Dark chocolate layer:
8 oz. (225 g.) semi-sweet chocolate, chopped in small chunks
1 baking sheet about 9 x 12 inches (24 cm x 32 cm)
Line a baking sheet with parchment paper and set aside
Prepare a double bath, into a saucepan boil about 2 or 3 inches of water, set a heatproof bowl on top, add 225 g. semi-sweet chocolate, let melt until liquid, stirring from time to time
Once the chocolate is liquid, add 3 tbsp. caramelized almond meal, stir to distribute and pour into the prepared baking sheet. With an offset spatula spread the melted chocolate toward all sides into an even layer, chill for about 10 to 15 minutes
Again make a double bath, melt the white chocolate and pour it on top of the dark chocolate layer, spread with an offset spatula. Now I don’t know if you will have this issue: my white chocolate melts but remains rather solid and non-spreadable, so what I do is I melt my chocolate the way I wrote and then I whisk it at high speed with a hand mixer and there it becomes creamy and spreadable. Chill for 10 to15 minutes
Proceed the same as for the previous layers and pour on top of the white chocolate, scroll a skewer into the dark chocolate to make a pattern and chill for an hour
Break into chunks the size you like and store into an airtight container into your fridge for about 2 weeks
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