2 teaspoons Blueberry Honey
⅓ Cup sliced Almonds
10 ounces bittersweet chocolate, finely chopped, divided
⅓ Cup Freeze-Dried Blueberries
2 ounces white chocolate
sea salt, for sprinkling
Demerara or turbinado sugar, for sprinkling
Line 2 baking sheets with parchment paper.
Add Blueberry Honey to a small skillet set over medium heat, until Blueberry Honey begins to foam. Add Almonds and toast, tossing constantly with a heatproof spatula or wooden spoon, coat in Blueberry Honey until golden-brown (be careful not to burn). Transfer to one of the baking sheets (spread out into single layer, no clusters) and sprinkle with sea salt and demerara sugar. Allow to cool, break up almonds so they are mostly separated.
Place 10 ounces of chocolate in a microwave-safe bowl and microwave for 30-second increments, stirring in between, until mostly melted. Reduce to 15-second increments, stirring in between, until fully melted.
Pour chocolate onto the second lined baking sheet and spread out into a 10″ square. Sprinkle with Freeze-Dried Blueberries, Almonds, and sea salt.
Melt the 2 ounces of white chocolate in the same manner and transfer to a piping bag fitted with a small round tip. Drizzle white chocolate over bark.
Place chocolate bark in fridge to cool for about 5 minutes, and then sprinkle generously with demerara sugar and return to fridge to set completely. Slice into individual pieces with a sharp, serrated knife and store in an airtight container in the refrigerator.
California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.