Step 1

Preheat an oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.

Step 2

In a bowl, toss together the almonds, confectioners’ sugar, corn syrup and water until the sugar is dissolved. Pour the almond mixture onto the prepared baking sheet and spread into a thin, even layer, covering the entire sheet.

Step 3

Toast the almond mixture, stirring occasionally, until the almonds are golden brown, 15 to 18 minutes. Let cool to room temperature.

Step 4

Toss the candied ginger (and whatever other dried fruit you like) onto the toasted almonds; set aside.

Step 5

In a microwave-safe bowl, combine the chocolate wafers and coconut oil. Microwave on 50 percent power for 30 seconds, then remove from the microwave and stir. Microwave for another 30 seconds, then remove from the microwave and stir. Repeat until the chocolate is melted and glossy.

Step 6

Drizzle the melted chocolate over the almond-ginger mixture and toss to coat. Sprinkle with sea salt. Let stand at room temperature for 30 minutes, then refrigerate until the chocolate has hardened, at least 3 hours or overnight.

Step 7

Break the chocolate bark into pieces. Store in an airtight container (or in little gift bags or tins) in the refrigerator for up to 2 weeks. Makes 8 small portions or just over 3 cups (24 oz./750 g).

Step 8

Courtesy of Joy the Baker