When I was a little girl in the 1960's, my parents would treat my brother and I once a month with a special trip to the original Boehm's Candy Kitchen that was at the base of Snoqualmie pass near Seattle. Boehm's candy is some of the finest in the world; I can attest to that.
His father had been a candy maker, and when Mr. Boehm came to the United States from Austria to escape the Nazi's he brought that knowledge with him. There were dozens of types of candies to choose from in his store, but my eyes were always drawn to his chocolate almond bark! I know that my recipe will never, ever compare to his wonderfully perfected chocolates, but making it brings back wonderful memories of his smile and his care when he handed it to me.
Boehm's was so popular that they even had their own postcards. I've included a picture of one that was taken around the time we used to visit there :-)
Heat a double boiler and place wax paper on a baking sheet or simply on the counter top.
Break chocolate into pieces, place into the double boiler and melt, while slowly stirring, until chocolate is smooth.
Working quickly, remove from heat, stir in almonds until combined, pour out onto wax paper, smooth out with a spatula, and allow to cool.
Once the chocolate has cooled break apart with a knife or fork and store in an air tight container in a cool dry place.
By Deeli from Richland, WA
This page contains the following solutions.
