As promised, I’m bringing you the low-down on the savory-sweet dessert feast from Tasha DeSerio‘s Sweet Sparklers found in the Dec 2010/Jan 2011 issue of Fine Cooking magazine. All of the recipes are online so if you don’t have the mag (so sad since it’s always so good) find everything you need here (click on menu items near the top right of that page).
Today I’m reviewing three recipes that I made (almost) exactly as instructed. In this post: Bittersweet Chocolate Bark with Marcona Almonds. Also check out my review of Apple, Fennel and Cheddar Cheese Straws and my review of Popcorn with Sweet Butter and Sea Salt.
Double, triple or quadruple this recipe. The salty caramel crunch of the brittle encased in smooth bitterness kept a crowd around that platter until only dark crumbs remained. In fact, I don’t have a picture for you because it disappeared so quickly.
The brittle itself was such crunchy goodness (and so easy!) that I considered making a batch to serve on its own.
My grocery store didn’t have Marcona almonds. I used whole almonds roasted in sea salt. The roasted saltiness definitely came through so it is worth trying to find something similar.
The recipe is clear and simple and the ratio of chocolate to brittle and almonds was so perfect that I used it as a guideline for creating my own White Chocolate Bark with Blueberries, Pine Nuts and a Zest of Lemon.