Chocolate Almond Bark

Name: Chocolate Almond Bark
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Yield: 12 pieces
Cuisine: American
Ingredients: 1 1/2 cups whole almonds; 3 cups chopped dark chocolate (about 18 oz); Water, for the double boiler

3 ingredients · 7 steps · 1 hr

By Melis · developed and cooked in our studio kitchen

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Chocolate almond bark: pan-toasted chopped almonds covered with a thick layer of dark chocolate, chilled until firm and cut into pieces for gifting. Total time: 1 hr.

This chocolate almond bark is a tray of toasted, chopped almonds covered with dark chocolate, chilled until firm and cut into pieces. It takes about 30 minutes of work plus a short chill in the fridge.

The almonds go into the pan first, so every piece has a crunchy nut layer under the chocolate. Melting most of the chocolate and stirring in the rest at the end helps the bark set glossy and snap cleanly. It makes an easy homemade holiday gift.

Does chocolate almond bark need to be tempered?

You do not need to do a full temper. This recipe uses a simple seeding method: melt two-thirds of the chocolate over simmering water, then stir in the remaining chopped chocolate off the heat until smooth. That helps the bark set glossy and snap cleanly without a thermometer.

How long does almond bark take to harden?

About 30 minutes in the refrigerator. Once it is firm all the way through, cut or break it into pieces.

Should you toast almonds for chocolate bark?

Yes. Toasting the almonds in a dry skillet for 5 to 7 minutes makes them crunchier and more flavorful. Let them cool before you chop them and pour the chocolate over.

Why is my almond bark grainy or lumpy?

Chocolate turns thick and grainy when it gets too hot or when a drop of water gets into it. Melt it over gently simmering water, keep the bowl from touching the water, and keep the bowl and spatula completely dry.

How long does homemade almond bark last?

Store it in an airtight container in a cool place or in the fridge for up to 2 weeks.

Ingredient notes and swaps

Keep about a third of the chopped chocolate aside and stir it into the melted chocolate off the heat. This simple seeding method helps the bark set shiny and firm without a thermometer.

Keep the bowl, spatula and almonds completely dry. A drop of water can make melted chocolate thick and grainy.

How to make Chocolate Almond Bark

Step 1
Toast the almonds in a dry skillet over medium heat for 5 to 7 minutes, stirring often, until fragrant and lightly browned. Tip them onto a cutting board and let them cool.
Step 2
Coarsely chop all of the almonds. Line a 9x13-inch (23x33 cm) pan with parchment paper and spread the almonds evenly over the bottom.
Step 3
Chop the chocolate. Set about a third of it (1 cup) aside in a small bowl.
Step 4
Pour a few inches of water into a saucepan and bring it to a gentle simmer. Set a heatproof bowl on top, making sure it does not touch the water. Add the remaining two-thirds of the chocolate and stir until melted and smooth.
Step 5
Lift the bowl off the pan and wipe the bottom dry. Stir in the reserved chopped chocolate until it has completely melted and the chocolate is smooth.
Step 6
Pour the chocolate over the almonds and spread it to the edges of the pan with a spatula.
Step 7
Chill in the refrigerator for about 30 minutes, until firm. Lift the bark out by the parchment and cut or break it into 12 pieces.

Tips and storage

Watch the almonds closely in the skillet and keep them moving. They go from golden to burnt in a minute, and burnt nuts taste bitter under the chocolate. Let them cool before chopping so they cut cleanly.

Chop the chocolate into small, even pieces. Small pieces melt faster and more evenly, and the reserved third melts quickly when you stir it in.

For neat pieces, cut the bark with a large sharp knife once it is firm. Press straight down instead of sawing. Warm fingers leave prints on the glossy surface, so handle the pieces by the edges.

For gifts, stack the pieces in tins or bags lined with parchment and keep them away from heat and sunlight. A warm car or a sunny window can soften the chocolate.

Serve the bark with coffee after dinner, or chop a piece and scatter it over vanilla ice cream. Hazelnuts or pistachios can replace the almonds, using the same 1 1/2 cups and the same toasting method.

Store in an airtight container in a cool place or in the fridge for up to 2 weeks.

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