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Dark Chocolate Toffee Bark with Almonds and Cranberries

Submitted by Tara Blake on Tue, 09/06/2016 - 14:16
Chocolate almond bark
Tara Blake, Marketing Communications Officer Categories:
Recipe

Our Executive Chef Adrian has the 2016 Ghirardelli Chocolate Festival on his mind, and to show it, his kitchen staff have been making this:

 

TOFFEE

  • 1 lb butter
  • ¼ cup light corn syrup
  • 2 ½  cups granulated sugar
  • ½ cup water

TOPPING

  • 2 ½ cups ghirardelli dark chocolate chips (melted)
  • 1 ½ cups sliced almonds (toasted)
  • 1 ½ cups dried cranberries

DIRECTIONS: 

  1. In a heavy pot, combine butter, sugar, and water
  2. Bring to a boil and cook to hard stage (300 degrees F) stirring constantly
  3. Pour onto lined ½ sheet tray and spread evenly all over
  4. Melt chocolate slowly over hot water bath & pour slowly over toffee
  5. Spread out evenly over toffee
  6. Sprinkle with toasted almonds & dried cranberries & press into chocolate 
  7. Allow to chill and set, and break into small pieces 

Join us at the festival for samples of this recipe from chef Adrian! Buy tickets HERE.