8 Serves
93 Mins
Coarsely chop the dark chocolate bar using a chef's knife on a cutting board.
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AustrianVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
4 µg / 400 µgCalcium
32 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
57 mg / 1,250 mgPotassium
207 mg / 4,700 mgSodium
2 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
14 g / 50 gSaturated Fat
0 g / 20 gCholesterol
1 mg / 300 mgCaffeine
20 mgNet Carbs
16 gAlcohol
0 g
Place the chopped chocolate in a double boiler over low heat, stirring gently with a silicone spatula until completely smooth and melted.
Spread the melted chocolate evenly onto a baking sheet lined with parchment paper using an offset spatula.
Sprinkle the almonds over the surface of the chocolate, pressing them down lightly so they adhere.
Place the baking sheet in the freezer to set until firm, which takes approximately 68 minutes.
9
g43
g31
g
Malaysian
American