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Almond Bark with Bee Pollen, Dried Michigan Blueberries, and Black Lava Sea Salt

Indulge in a deliciously rich and nutty treat with this Almond Bark recipe! Topped with California Almonds, the unique flavors of bee pollen, tart dried Michigan blueberries, and a sprinkle of bold Black Lava Sea Salt, this dessert is a perfect balance of sweet and savory. Featuring California Almonds.

Ingredients

2041g milk chocolate, cut into chunks
113gbee pollen
170gMichigan dried blueberries
113g slivered California almonds, toasted
1 tspblack lava sea salt

To temper the chocolate:

  1. Melt 1361 grams of the chocolate in a plastic bowl in 30-second intervals in the microwave until the temperature reaches almost 46 degrees Celsius.

  2. Stir after each 30 seconds.

  3. When the temperature is close to 46 degrees Celsius, lower the cooking time to 15 seconds.

  4. Do not overheat the chocolate or it will seize.

  5. Add the remaining 681 grams chocolate to the bowl and stir until the temperature is 30 degrees Celsius.

For Bark:

  1. Stir 85 grams of the bee pollen into the tempered chocolate.

  2. Spread it on a sheet pan lined with parchment paper or an acetate sheet to 0.5 cm thick.

  3. Quickly top the chocolate with the blueberries, almonds, salt, and the remaining 28 grams bee pollen.

  4. Let the bark set and break it into pieces.

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