Mole Poblano Chocolate Bark with Almonds and Sea Salt

Decadent dark chocolate bark infused with the complex and savory flavors of mole poblano, studded with toasted almonds, and finished with a sprinkle of sea salt. A truly unique and unforgettable treat.

Prep Time

15 minutes

Total Time

30 minutes

Calories

3200 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.82/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Snack

Cuisine:

British

Ingredients

Servings

12ozDark Chocolate(Good quality, 70% cacao or higher, coarsely chopped)

£3.50

2tbspMole Poblano Paste(High-quality store-bought paste, or homemade)

£1.20

0.5cupAlmonds(Whole, skin-on)

£1.75

0.5tspSea Salt Flakes(For sprinkling)

£0.10

1tspOlive Oil(Helps thin the mole paste if needed)

£0.05

Total Cost

£6.60

£0.82 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Spread almonds in a single layer on a baking sheet and toast for 5-7 minutes, or until fragrant and lightly golden. Let cool slightly, then coarsely chop.
2.
Line a baking sheet with parchment paper.
3.
In a double boiler or heatproof bowl set over a simmering pot of water (making sure the bowl doesn't touch the water), melt the dark chocolate slowly, stirring frequently until smooth.
4.
Remove from heat. In a small bowl, whisk together the mole poblano paste and olive oil (if using - helps to thin the paste).
5.
Gently fold the mole poblano paste into the melted chocolate until well combined. Be careful not to overmix, as this can cause the chocolate to seize.
6.
Pour the chocolate mixture onto the prepared baking sheet and spread it into an even layer, about 1/4 inch thick.
7.
Sprinkle the toasted almonds evenly over the chocolate.
8.
Sprinkle the sea salt flakes over the almonds.
9.
Let the chocolate bark cool completely at room temperature, or in the refrigerator for faster setting (about 30 minutes).
10.
Once set, break the bark into irregular pieces and store in an airtight container at room temperature or in the refrigerator.

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My Notes

Nutrition Information

Nutrition per serving (57g)

3200 kcal / 13389 kJ

Carbs

240g

92% of RDA

Fat

240g

343% of RDA

Protein

48g

96% of RDA

Detailed Breakdown

Fibre

40 g

133% of RDA

Sugar

160 g

178% of RDA

Sodium

1300 mg

57% of RDA

Saturated Fat

144 g

720% of RDA

Chef's Tips

Adjust the amount of mole poblano paste to your taste. Start with less and add more if desired.

For a spicier bark, add a pinch of cayenne pepper to the mole paste before mixing it into the chocolate.

Feel free to substitute other nuts or dried fruits for the almonds. Pecans, walnuts, or dried cranberries would also be delicious.

If you don't have mole poblano paste, you can use a small amount of high-quality chili powder, but the flavor will be less complex.

For a shinier finish, temper the chocolate before adding the mole paste.

Cooking Equipment

Baking sheet

Parchment paper

Double boiler (or heatproof bowl and saucepan)

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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