BLOOD ORANGE CHOCOLATE BARK WITH ALMONDS AND SEA SALT
6 oz. White Chocolate Chips
11.5 oz Extra Dark Chocolate
1 Tbsp. Two Rivers Blood Orange Olive Oil
1/2 cup Almonds, chopped
Prepare 1 baking sheet by lining with a piece of parchment paper.
Fill a large pot half full with water. Place the white chocolate chips in one mason jar and the dark chocolate chips in a second along with the Blood Orange Olive Oil. Set the mason jars in a pot of water so they can melt, stirring occasionally.
Once the dark chocolate is melted, add the chopped almonds and stir. Pour evenly on the prepared baking sheet.
Drizzle the melted white chocolate atop the dark chocolate in a decorative pattern. Finish with an even sprinkling of sea salt.
Set aside to cool or refrigerate if in a hurry. Once cool, break into pieces and enjoy!
Comments are closed