RECIPE

DARK CHOCOLATE-ORANGE ALMOND BARK 

Never has a dose of protein and stress-reducing antioxidants tasted as good as it does in this creamy, crunchy bark. Melt the chocolate over very low heat for the smoothest result.

Makes about 12 ounces (4 servings)

8 ounces bittersweet chocolate, chips or finely chopped
1 teaspoon finely grated orange zest
1/2 cup toasted, coarsely chopped almonds

Line a baking sheet with parchment or waxed paper. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove from the heat and stir in the orange zest and almonds.

Spread the mixture over the parchment to a thickness of 1/4 inch. Chill in the refrigerator until firm, about 2 hours.  Once the bark is completely set, break or cut into pieces. Store in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 1 month.