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Dark Chocolate Almond Bark

chocolate almond bark in stack on white plate.
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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.

Ingredients

Scale
  • 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):

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  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:

  1. Chop the compound chocolate into small, uniform pieces (skip this if using disks). Place the compound chocolate into a microwave-safe glass bowl.
  2. 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):

  1. Line a baking sheet with parchment paper and set aside.
  2. 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).
  3. 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

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