Mole Poblano Chocolate Bark with Almonds and Sea Salt

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.

Line a baking sheet with parchment paper.

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.

Remove from heat. In a small bowl, whisk together the mole poblano paste and olive oil (if using - helps to thin the paste).

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.

Pour the chocolate mixture onto the prepared baking sheet and spread it into an even layer, about 1/4 inch thick.

Sprinkle the toasted almonds evenly over the chocolate.

Sprinkle the sea salt flakes over the almonds.

Let the chocolate bark cool completely at room temperature, or in the refrigerator for faster setting (about 30 minutes).

Once set, break the bark into irregular pieces and store in an airtight container at room temperature or in the refrigerator.