• 2 lbs top quality solid chocolate (such as Belgian Callebaut or French Valrhona)
• 6-8 cups sliced almonds, toasted & then cooled
• parchment paper

Special Equipment

• Large stainless steel pan to melt chocolate
• Rolling pin

1. Roast the almonds on a cookie sheet at 350 degrees in a single layer, or until browned.  Set aside to cool completely
2. Roughly chop the chocolate into 1-2" chunks, then melt it slowly in a large stainless steel bowl which has been set over a saucepan with about 1" of simmering water in it
3. Lift bowl from saucepan and dry the bottom carefully (water drips can ruin the look of chocolate)
4. Fold in the cooled almonds, then spread about 1 cup of the mixture between two pieces of parchment.  Anchor the paper against the counter, then roll the chocolate out to the edges of the paper using a rolling pin.  The result should be a thin film
5. Keeping it flat, set parchment-covered chocolate aside for 20-30 minutes to harden (or, place in the refrigerator).  Finally, break the bark into irregular shards for serving

Suggestion

• This recipe makes plenty of bark; halve quanities if desired