I know, the name of this recipe is ridiculously long. By the time you finish telling someone what it's called, they'll have consumed it! I was making this for the same Rummage Sale/Bake Sale as the Lemon Rosemary Shortbread and I was trying to consider which essential oil to use. At first, I thought: peppermint! Except that I feel peppermint is best used around Christmas time, and it's spring, so that's when I thought of Orange essential oil! Perfect for Spring because my orange tree in the backyard is full of orange blossoms and beauty!
Ingredients:
20 oz or so of Dark Chocolate
1.5 cups Roasted, Unsalted Almonds
10 drops Orange Essential Oil
Sea Salt
In a double boiler, melt the dark chocolate. In the meantime, give those almond a nice, rough chop! Once the chocolate is all melty, stir in the almonds and essential oil. Let it cool slightly, then pour it onto a shallow pan, covered in parchment paper. Sprinkle the chocolate mixture with sea salt. Set it in the refrigerator to cool for at least thirty minutes. Once it's fully cooled, break it into pieces as large or small as you desire. I promise you, the orange flavor will balance out the bitter dark chocolate perfectly, the crunch of the almonds will satisfy the mouth feel, and the sea saltiness will be that extra little oomph that makes you say "huh!" Truly, please enjoy this chocolatey snack!
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