This is the ultimate guide on how to make beautiful dark chocolate almond bark sprinkled with sea salt (the salt is optional, but recommended!). Read all about the best types of chocolate for making bark, and how to temper the chocolate in the microwave. Plus, non-tempered options are also provided for a truly fool-proof bark!
There is nothing more satisfying than taking a break with a nice piece of dark chocolate almond bark, paired with a cup of your favorite coffee or tea. There's something about the bitterness of the dark chocolate, combined with the crunchy almonds, that feels nourishing yet indulgent. And, an added sprinkle of flaky sea salt highlights those bitter, sweet, and nutty flavors even more!
If you've never made chocolate bark, I highly recommend giving it a try. It makes a great homemade gift for Christmas or Valentine's Day (or any time of the year!). And, you only need three basic ingredients: dark chocolate, almonds, and flaky sea salt. (The salt is optional but I think it adds that "special something".)
In this post, I am going to explain all about how you can make the best dark chocolate almond bark of your life! I will go over what kind of chocolate to use, what tempering chocolate means, and why you may want to give tempering a go. I will also discuss two other good ways to make bark if you don't want to temper the chocolate.
So read on, and soon enough you will be sitting down to enjoy your own homemade dark chocolate almond bark, or, be ready to gift it to someone special!
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Selecting chocolate for chocolate bark
There are so many options when it comes to choosing chocolate for candy making. They each have their own benefits and drawbacks. Here I will outline the various types so you can pick the chocolate that will work best for your needs:
Pure chocolate (aka "real" chocolate)
- You can buy real chocolate in blocks, bars, disks (or wafers).
- If using pure chocolate, you will most likely want to temper it for best results.
- Tempering the chocolate involves heating the chocolate in a very specific way to ensure it solidifies into a crystalline structure. I talk more about tempered versus non-tempered chocolate further on in the blog post.
- The advantage of using tempered real chocolate is that you will get a glossy bark that has a crisp snap when broken. It will have a long shelf life and will be more stable at room temperature. This would be ideal if you want to give out the bark as gifts. Plus, there is no beating the flavor and mouthfeel of real chocolate!
- The disadvantage of using pure chocolate is that tempering can be a bit tricky and requires patience. However, I have included microwave instructions on tempering the chocolate that will make the process much easier. You will need a thermometer for best results.
Compound chocolate
- Usually comes in wafers or disks. Can also be called “melting wafers” or “chocolate candy coating.”
- Compound chocolate uses vegetable fats (like palm oil) instead of cocoa butter, making it more stable.
- The biggest advantage of using compound chocolate is that there is no need to temper.
- Compound chocolate won't have the same glossy finish and snap as tempered chocolate. But, it will be stable at room temperature, with a smooth finish and no blooming (that grayish cast that can sometimes develop on the surface of chocolate).
Chocolate chips
- Some chocolate chips may be considered "real" chocolate, especially from higher-end brands.
- However, I don't recommend making bark with chocolate chips unless you're in a pinch.
- Chocolate chips are designed to hold their shape when baked, which makes it harder to melt them smoothly. (But, if you need a great dessert using chocolate chips, try my recipes for chocolate berry mug cake and chocolate peanut butter pretzel pie!)
Do I really need to temper chocolate when making bark?
I touched on this a little bit in the above section on selecting chocolate for chocolate bark. If you temper real chocolate, you will get a bark that has a satisfying snap when you break it. The top will be shiny, and it will hold its shape better at room temperature.
Tempering will also prevent the bark from developing that dull, grayish cast (called bloom) that sometimes occurs with non-tempered chocolate.
I have experimented with making chocolate bark with real chocolate, but without tempering (on purpose, and when I messed up the tempering!). This resulted in a soft bark that bends easily at room temperature and gets chocolate all over your hands.
Here is a comparison of three types of bark. (I took these photos all under the same light conditions FYI). The tempered bark is first, then compound chocolate bark (which doesn't need to be tempered), and then the non-tempered real chocolate bark.
I took this picture of the non-tempered bark an hour or so after it set. After a few more hours at room temperature, it started to develop a grayish cast. And after a day at room temperature, it turned from soft and fudgy to dry and crumbly.
Therefore, for best results, I recommend tempering the chocolate if you don't want to use compound chocolate. However, there is another option if you don't want to temper the chocolate, but don't want to use compound chocolate (or if you mess up the tempering process).
Refrigerated non-tempered chocolate bark
One method to use untempered real chocolate is to simply place it in the fridge immediately after pouring it onto the tray. Once it's set up, break it into chunks and keep it in the fridge in an airtight container. I first learned of this method from this article on how to make bark without tempering.
In my test, the cold stopped any bloom from forming on the surface. And, it preserved some of the chocolate's shine, when compared with untempered bark kept at room temp. It also gave the chocolate bark a nice snap, and kept it from immediately melting all over your hands (as it would if at room temperature).
Here is a picture of some untempered real chocolate bark I made that was stored in the fridge:
As you can see, it has a nice smooth finish, if not quite as shiny as the tempered bark.
However, I found that even after about 30 minutes or so out of the fridge, the untempered bark becomes pliable and easily melts all over your fingers. So, for best results, enjoy it straight from the fridge.
What about adding coconut oil or vegetable shortening?
Some bark recipes call for melting real chocolate (not tempering), and mixing in either coconut oil or vegetable shortening. This is supposed to improve the texture and make the chocolate shinier. I tested this method with coconut oil, and I found it gave very similar results to just not tempering the chocolate.
At room temperature, the added coconut oil did prevent bloom from forming for several hours longer than the regular, untempered chocolate version. However, it did eventually form. And, the coconut oil version still became very soft to the touch, just like the regular untempered chocolate (if not more so).
When stored immediately in the fridge, both versions had a nice snap and smooth texture. The coconut oil version was only slightly shinier. Therefore, I think it's easier just to skip the coconut oil step if you're planning on making the refrigerated untempered almond bark.
What if I mess up the tempering?
If you mess up the tempering process by overheating it, you can recover it as long as you don't heat up the chocolate so much that it scorches. Simply follow the "seeding" method of tempering by adding in some finely-chopped tempered chocolate. You can follow the process outlined in this article that I found very helpful, under the section "What happens if my chocolate gets too hot?".
Another option would be to just make the refrigerated version, setting up and storing the bark in the fridge.
Recipe Ingredients
Ingredient Notes
- Dark chocolate: I used Lindt 70% cocoa dark chocolate. Anything in the 60 - 80% cocoa range would be delicious, but feel free to choose a dark chocolate you enjoy. Please see the above discussion on selecting chocolate for more info.
- Almonds: unsalted roasted almonds work well if you are going to add the optional sea salt. If not, you could also choose salted roasted almonds.
- Flaky sea salt: this is optional but recommended! Here I used Maldon sea salt.
Step by step photos
Here's how to make the tempered version of this dark chocolate almond bark, step by step. (The untempered compound chocolate version is very similar but even more simple!)
(1) The first step is to chop the chocolate into small even pieces.
(2) Next, place the chopped chocolate into a microwave-safe glass bowl. Microwave the chocolate at 50% power for two 30 second intervals, stirring well in between.
(3) Continue microwaving the chocolate in 10 second intervals at 50% power, stirring in between and scraping down the sides, until the chocolate is about halfway melted. Then start checking the temperature of the chocolate between the 10 second intervals.
(4) When the chocolate reaches a temperature between 88 - 90 degrees F (31 - 32 degrees C) it is done. When the temperature is close, continue to stir the chocolate to melt the rest, rather than microwaving it more. The temperature will continue rise a few more degrees from the residual heat.
(5) Next, stir in the roasted almonds.
(6) Pour the chocolate onto a baking sheet lined with parchment paper. Spread the chocolate out so the almonds are in a single layer.
(7) Sprinkle the flaky sea salt evenly over the top (if using).
(8) Let the chocolate almond bark set up at room temperature for about 60 - 90 minutes (may be up to 2 hours). Once it's firm, break it into chunks.
Tips and tricks
- The key to tempering the chocolate in the microwave is to go very slowly (it will take some patience!). It is very important that the chocolate does not overheat. This is because this microwave method is actually heating the chocolate just enough so that it melts but still retains its original temper (virtually all commercially available chocolate is already tempered when you buy it).
- When the chocolate is mostly melted, wait before placing it back in the microwave, until the heat from the bowl has mostly dissipated. Just keep stirring and checking the temperature. The residual heat will melt the remaining chocolate, and the temperature may go up a degree or two.
- The target temperatures listed in this recipe only apply to dark chocolate. The maximum temperatures to temper milk and white chocolate are lower.
- You can test if the chocolate is tempered by dipping a knife or spoon into the chocolate. Let it set in the fridge for 2 - 3 minutes. If tempered, the chocolate should feel firm and have a smooth, velvety finish, as you can see in the before-and-after here:
- I recommend using a serrated knife to chop the chocolate. The teeth really grab onto the chocolate and make quick work of the task!
- Be sure to keep any water out of the chocolate. Even a drop or two can cause the melted chocolate to seize up, ruining the whole batch.
Recipe FAQs
I discussed this in the blog post above, but the short answer is: if you want a room-temperature stable bark with a satisfying snap, nice shine, and good shelf life that is made with real chocolate, then yes, tempering is the answer!
If you don't want to temper the chocolate, but still want a room temperature stable bark that won't melt all over your hands, compound chocolate is a great option. Please look over the blog post for more info on choosing the type of chocolate for bark and the benefits and drawbacks of tempering.
Here I used whole unsalted roasted almonds. Roasted almonds instead of raw, because they have more nutty flavor and crunch. Unsalted because we are adding the flaky sea salt on top. If you don't want to add the sea salt, it would be fine to use salted roasted almonds.
If the almonds you have are raw, rather than roasted, I would recommend roasting them beforehand to add a richer, nuttier flavor and more crunch. To roast the almonds at home, place them in a single layer on a baking sheet. Roast them in a preheated 350 degree F (177 degree C) oven for 8 - 11 minutes. Stir them after 4 minutes, and start checking on them when they start to smell nutty.
Watch them closely towards the end so they don't burn! And, make sure to let them cool down fully before using them in the chocolate almond bark.
Related recipes
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📖 Recipe
Dark Chocolate Almond Bark
This recipe provides 2 different easy methods to get the dark chocolate almond bark of your dreams. Whether you are going for the satisfying snap and glossy shine of tempered chocolate (using the microwave!), or want to make things truly foolproof by using compound chocolate, this recipe has you covered. (And, if you don't want to give up your favorite real chocolate but don't want to temper, look for the bonus tip in the notes section!) The tempering methods listed in this recipe were adapted from Sugar Geek Recipes and Jacques Torres.
- Prep Time: 15 minutes
- Cooling Time: 1 hour
- Cook Time: 2 minutes
- Total Time: 1 hour 17 minutes
- Yield: 12 servings 1x
- Category: dessert
- Method: microwave
- Cuisine: American
Ingredients
- 12 ounces (340 g) dark chocolate (recommended 60 - 80% cacao) see notes for what type of chocolate you need depending on if you want to temper the chocolate
- 1 cup (142 g) roasted unsalted almonds
- 1 teaspoon flaky sea salt (optional)
Instructions
Tempering method with real chocolate (instant-read thermometer required):
- Chop the chocolate into small, uniform pieces (skip this if using smaller, thin chocolate disks; larger disks will still need to be chopped). A serrated knife makes fast work of chopping the chocolate.
- Place the chocolate in a microwave-safe glass bowl. Microwave the chocolate on 50% power for 30 seconds, then stir well with a rubber spatula, scraping down the sides. Repeat this step a second time.
- Microwave the chocolate in 10 second increments at 50% power, stirring well and scraping down the sides in between each trip to the microwave. Once the chocolate is about halfway melted, begin taking the temperature of the chocolate after each trip to the microwave.
- When the chocolate is between 88 - 90 degrees F (31 - 32 degrees C), it is done. This should take about 5 - 7 ten second increments (but will vary based on your microwave). The temperature of the chocolate will continue to rise a couple degrees after it's out of the microwave. So, when the chocolate is close to temp, even if there are some lumps remaining, continue to stir and allow the residual heat from the bowl to melt the rest of the chocolate. It is very important not to overheat the chocolate or it will no longer be in temper (see note 5).
- If the chocolate is very close but not quite to temp, even after stirring it well, or if the chocolate cools down and becomes too thick to work with, the chocolate can be microwaved for 5 seconds at a time at 50% power, stirring well in between. Again, be careful not to overheat.
Non-tempering method with compound chocolate:
- Chop the compound chocolate into small, uniform pieces (skip this if using disks). Place the compound chocolate into a microwave-safe glass bowl.
- Microwave on 50% power in 30 second increments, stirring well in between, until the compound chocolate is about 80% melted. Then continue to stir, allowing the residual heat to fully melt the chocolate. If needed, you can microwave the chocolate in 5 second bursts at 50% power, stirring well in between, to finish the melting.
Finish the bark (both methods):
- Line a baking sheet with parchment paper and set aside.
- Add the almonds to the chocolate and stir to combine. Pour the chocolate onto the prepared baking pan and smooth it out so the almonds are in a single layer. Sprinkle the bark with the flaky sea salt (optional).
- Let the bark sit at room temperature for 1 - 2 hours or until fully set, then break into pieces. Store the bark at room temperature, in an airtight container, for up to 1 week.
Notes
(1) Tempered chocolate method (real chocolate)
- You will need pure (aka "real") dark chocolate bars or disks that contain cocoa butter.
- Tempering the chocolate will result in a glossy bark that has a crisp snap when broken. It will hold its shape better at room temperature, will have a longer shelf life, and will not develop that dull, grayish cast (bloom) that sometimes occurs with non-tempered chocolate. Finally, tempered chocolate will also have a smoother mouthfeel than non-tempered chocolate.
(2) Untempered chocolate method (compound chocolate)
- If you want an easier, nearly foolproof method without tempering, but still want a bark that is stable and firm at room temperature, you will need compound chocolate that contains vegetable fats instead of cocoa butter (aka "melting wafers/disks" or "chocolate candy coating").
- Compound chocolate won't have the same glossy finish and snap, but it will be stable, with a smooth finish and no blooming (white or greyish cast on the surface).
(3) I don't recommend using chocolate chips except in a pinch, they won't melt as easily or as smoothly as chocolate bars or real chocolate disks.
(4) Refrigerated untempered real chocolate bark
- If you still want to use real chocolate without tempering, prepare the bark as described in the compound chocolate version. Then, immediately place the bark in the fridge to set up. Once it's set, break it into chunks and store it in an airtight container in the fridge.
- The fridge will prevent bloom from forming and will give it a nice snap.
- However, the drawback is that even after about 30 minutes out of the fridge, it will begin to get very soft and will melt easily in your hands, making this not a convenient option for gift-giving.
(5) Accidently overheated the chocolate?
- If the chocolate goes above 95 degrees F (35 degrees C), it will no longer be in temper.
- If you accidently overheated the chocolate, you can try using the "seed" method to bring the chocolate back to temper. I followed this tutorial under the section "What if my chocolate gets too hot?"
- Alternatively, you can use the fridge method described in note (4).
(6) The target temperatures listed in this recipe only apply to dark chocolate. The maximum temperatures to temper milk and white chocolate are lower (84 - 86 degrees F, and 82 - 84 degrees F, respectively).
The nutrition information below is an estimate only, provided by an online nutrition calculator. The nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.
Nutrition
- Serving Size: 1/12 recipe
- Calories: 273
- Sugar: 14.9 g
- Sodium: 129 mg
- Fat: 12.5 g
- Saturated Fat: 5.9 g
- Carbohydrates: 19.1 g
- Fiber: 3.1 g
- Protein: 3.1 g
- Cholesterol: 1 mg
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