Let me tell you about my latest obsession—dark chocolate almond bark. It’s the kind of treat that feels fancy enough to serve at a dinner party but is so simple to make, you’ll wonder why you haven’t been whipping up batches every week. Picture this: velvety dark chocolate, studded with crunchy roasted almonds and kissed with just a hint of sea salt. It’s the perfect balance of bitter, sweet, and salty—a little bite of heaven that’s as good for gifting as it is for sneaking straight from the fridge at midnight.
Why This Recipe Works
- Effortless elegance—Four ingredients, ten minutes of hands-on time, and zero baking required.
- Naturally gluten-free (and dairy-free if you opt for vegan chocolate).
- Packed with feel-good ingredients—dark chocolate’s antioxidants and almonds’ healthy fats make this a treat you can feel good about.
Essential Ingredients & Tools
Ingredients
- 12 oz (340g) high-quality dark chocolate (70% cacao or higher)—Skip the chocolate chips here. They’re designed not to melt smoothly, and we want that silky, luxurious texture. (Substitute: Baker’s chocolate bars work in a pinch.)
- 1 cup (150g) roasted almonds, roughly chopped—You can swap in pecans or hazelnuts if you prefer, but almonds bring that perfect crunch. (Substitute: Pre-chopped almonds save time.)
- 1/4 tsp sea salt—Flaky Maldon salt is my go-to for that little pop of salinity. (Substitute: Any fine sea salt will do.)
- 1/2 tsp vanilla extract (optional)—Just a whisper to round out the chocolate’s intensity.
Tools
- Double boiler or a heatproof bowl set over a saucepan—Gentle heat is key to keeping your chocolate smooth and glossy. (No double boiler? Use a microwave-safe bowl and stir frequently.)
- Silicone spatula—No scratching, no sticking, just perfect stirring. (Substitute: A wooden spoon works too.)
- Parchment paper or a silicone baking mat—Wax paper can be a nightmare to peel off. (Substitute: Aluminum foil lightly greased with oil.)
- Rimmed baking sheet (9×13″)—Gives you plenty of room to spread that chocolate into a beautiful, even layer. (Substitute: Any flat tray or plate.)
Makes: 12 servings | Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes (plus chilling)
How to Make Dark Chocolate Almond Bark
- Prep Your Pan
Line your baking sheet with parchment paper, smoothing out any wrinkles. A little trick I’ve learned? Lightly greasing the edges of the pan keeps the parchment from lifting while you work.
- Melt the Chocolate Like a Pro
Set up your double boiler—just a heatproof bowl over simmering water (make sure the bowl doesn’t touch the water). Melt the 12 oz (340g) dark chocolate slowly over low heat, stirring frequently. If you’re using a microwave, go for 30-second bursts at 50% power, stirring in between. Dark chocolate is finicky—too much heat, and it’ll seize up on you.
- Flavor & Texture
Once your chocolate is smooth and glossy, take it off the heat. Stir in the 1/2 tsp vanilla extract (if using) and 1/2 cup (75g) of the roasted almonds. This ensures they’re evenly distributed. If you want to get fancy, save a little melted chocolate for a drizzle on top later.
- Spread It Out
Pour the chocolate onto your prepared pan and use an offset spatula (or the back of a spoon) to spread it into a 1/4-inch-thick layer. Work quickly—chocolate thickens as it cools.
- Top It Off
Sprinkle the remaining 1/2 cup (75g) roasted almonds over the top, pressing them in lightly so they stick. Finish with a delicate dusting of 1/4 tsp sea salt. For a little extra flair, leave some areas bare or add a sprinkle of cocoa nibs.
- Chill & Break
Pop the pan in the fridge for about an hour, or until the bark is firm to the touch. For clean breaks, score it lightly with a knife before it fully sets. When it’s ready, break it into rustic shards with your hands or use a warm knife for cleaner edges.
Pro Technique
Tempering for a Glossy Finish
If you want that professional snap and shine, temper your chocolate. Melt two-thirds of it to 115°F (46°C), then remove from heat and stir in the remaining third until it cools to 82°F (28°C). Gently reheat to 88–90°F (31–32°C)—that’s the sweet spot for perfect texture.
Customizing Thickness & Texture
- Thick bark (great for gifts): Spread to 1/2-inch depth and chill for 2 hours.
- Delicate shards: Drizzle thin layers with a piping bag.
- Prevent sinking nuts: Let the chocolate cool slightly before sprinkling.
Chef’s Wisdom
The Chocolate Matters
Not all chocolate is created equal. Couverture chocolate (with 32–39% cocoa butter) melts like a dream and sets with a satisfying snap. Cheap stuff often has fillers that leave a waxy mouthfeel. And if you’re going dairy-free, double-check labels—some dark chocolates sneak in milk solids.
Toasting Nuts for Extra Depth
Even if your almonds are already roasted, give them a quick toast in a dry skillet over medium heat for 3–5 minutes. It wakes up their oils and makes them even more fragrant. Just let them cool completely before adding to the chocolate.
Setting It Right
Chocolate sets best in a cold, dry place. Humidity can cause bloom (those white streaks), so resist the urge to peek while it’s chilling. For a quicker set, pop it in the freezer for 20 minutes—but don’t leave it too long, or it’ll get brittle.
Storage & Freshness Guide
Room Temperature Storage
Keep it in an airtight container at cool room temp (below 68°F/20°C) for up to 2 weeks. Layer between parchment to prevent sticking.
Freezing for Later
Freeze in a single layer on a parchment-lined tray until solid (about an hour), then transfer to a zip-top bag with parchment between layers. Thaw at room temp for 10 minutes before serving.
Gifting Like a Pro
Wrap pieces in cellophane or foil with a silica gel packet to keep moisture at bay. For holiday gifts, include a mini salt shaker so friends can customize their sprinkle.
Nutrition Profile
Per serving (30g):
- Calories: 180
- Fat: 14g
- Protein: 4g
- Carbs: 12g
- Fiber: 3g
Ingredient Variations and Their Impact
- Milk Chocolate & Fleur de Sel
Swap dark for milk chocolate and top with delicate fleur de sel for a sweet-salty combo.
- Spiced Cocoa Nib Bark
Add a pinch of cayenne or cinnamon to the melted chocolate and swap some almonds for cocoa nibs.
- Tropical Coconut-Almond
Use Toasted Coconut Flakes in place of half the almonds and drizzle with white chocolate.
- Nut-Free Sunflower Seed Crunch
Substitute almonds with toasted sunflower seeds and stir in a touch of honey.
- Berry-Studded Dark Chocolate
Fold in freeze-dried raspberries for a tart contrast.
Perfect Pairings
Complementary Dishes
- Aged Gouda or Manchego: The caramelized notes of aged cheese contrast beautifully with dark chocolate’s bitterness. Serve thin slices alongside the bark for a savory-sweet bite.
- Spiced Nuts: A bowl of cinnamon-glazed pecans or smoked almonds echoes the bark’s crunch while adding warmth.
Drinks
- Cabernet Sauvignon: The wine’s tannins cut through the chocolate’s richness, while its dark fruit flavors harmonize with cocoa.
- Espresso or Cold Brew: Coffee’s bitterness highlights chocolate’s depth. Serve a ristretto shot for a concentrated pairing.
Something Sweet
- Fresh Raspberries: Their tartness balances the bark’s sweetness. For texture, dip berries halfway into melted chocolate and let set.
- Orange Supremes: Citrus segments lighten the dessert. Add a sprinkle of cardamom to bridge the flavors.
Dark Chocolate Almond Bark: The Ultimate Indulgence You Can Whip Up in Minutes
Make irresistible Dark Chocolate Almond Bark in just 15 minutes! Rich chocolate, crunchy almonds, and a touch of sea salt. Get the easy, no-bake recipe now!
Ingredients
Main
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12 oz high-quality dark chocolate (70% cacao or higher)
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1 cup roasted almonds (roughly chopped)
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1/4 tsp sea salt
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1/2 tsp vanilla extract (optional)
Instructions
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Line a rimmed baking sheet with parchment paper.01
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Melt 12 oz (340g) dark chocolate gently using a double boiler or microwave.02
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Stir in 1/2 tsp vanilla extract (if using) and 1/2 cup (75g) roasted almonds.03
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Spread chocolate into a 1/4-inch layer on prepared pan.04
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Sprinkle remaining 1/2 cup (75g) roasted almonds and 1/4 tsp sea salt on top.05
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Chill for 1 hour, then break into pieces.06
