Smoky Salted Almond and Raisin Bark

My grandmother’s favorite candy bar was Cadbury’s fruit and nut chocolate. To get the British variety she preferred, we’d walk to the Chinese market. When we got back home, we’d sit together with cups of strong Chinese tea and the bar. She’d break off little bits, savoring what had been a rare treat for her in Hong Kong. She’d save the almond pieces for me, knowing those were my favorites, and keep the raisins for herself. I made this bark in memory of my grandmother, blending in some smoky tea to capture our ritual in one lovely treat.

makes about 1¼ pounds

gluten-free, no eggs

1. Line a half sheet pan with a nonstick baking mat or parchment paper.

2. Melt about two thirds of the chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. (Don’t let the bottom of the bowl touch the water.) Remove from the heat, wipe the bottom of the bowl dry, and add the remaining chocolate. Let stand for 1 minute, then stir until smooth. Add the tea leaves, return to the saucepan of simmering water, and stir until the chocolate is warm to the touch and runny.

3. Remove from the heat, wipe the bottom of the bowl dry, and let stand for 3 minutes, stirring occasionally. Add the almonds and raisins and fold until both are well coated with chocolate. Transfer to the prepared pan and spread out so that the nuts and raisins are in a single layer. Sprinkle the top lightly with sea salt. Let stand until firm and set. (If you’re in a rush, you can pop the pan into the refrigerator to set.)

4. Break the slab into chunks to serve or wrap as gifts.

MAKE AHEAD

The bark will keep, wrapped in gift bags or wax paper or in a container, for up to 1 week at room temperature, 2 weeks in the refrigerator, or 1 month in the freezer.