Smoked sea salt makes ribs extra good in the summer, or in the winter when you wish it was summer. It also makes chocolate taste like a bonfire, in a really good way.
It’s subtle and tasty. I bet it’d be fun to eat these with wine, since bittersweet chocolate is wine’s BFF. They always talk on the phone about their days.
Can you believe I didn’t cut myself chopping all this nonsense? I’m kinda shocked myself. At least I now have bandaids for just-in-case. It’s way better than taping a paper towel to your hand.
This chocolate party is probably a bit prettier as bark because the almonds and salt are on top and you can see them and it’s bejeweled. But there’s just something about a one-bite snack, that makes me want to pour everything into my lollipop molds.
So next time you’re throwing a party, take a few minutes and melt some chocolate, stir in a party, and make lollipops. Everyone will think you’re Willy Wonka’s cousin.
Smoked Sea Salt, Almonds & Bittersweet Chocolate Lollipops
Recipe adapted from Cooking On The Side
- 8 oz. dark chocolate cut into small pieces, or chips
- 1/2 cup almonds, coarsely chopped
- 1/8 t smoked sea salt*
- lollipop mold + sticks
* You can always used smoked almonds and regular sea salt.
- Melt the chocolate in a double boiler or in a microwave, uncovered on high for a minute, stopping every 10 seconds to stir. Once it’s mostly melted stir until all of the chocolate is melted.
- Stir almonds and sea salt into the chocolate and spoon into lollipop molds. Place in the freezer until firm. Repeat with all the chocolate.
For Bark: Pour the melted chocolate into a wax paper lined 8-inch baking dish. Sprinkle with almonds and salt. Chill until firm then break apart and serve.