Dark Chocolate Almond Bark
User Reviews
5
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Prep Time
10 mins
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Total Time
30 mins
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Servings
16 servings
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Calories
133 kcal
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Course
Dessert
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Cuisine
American, International
Dark Chocolate Almond Bark
Description
The recipe melts dark chocolate chips with coconut oil carefully in short bursts to prevent burning, preserving a silky texture. Roasted almonds, either salted or unsalted, are mixed into the chocolate, with extra almonds placed on top for visual appeal and additional crunch. Once spread into an even layer on parchment, the mixture sets in the refrigerator until firm.
The bark combines the rich, slightly bitter taste of dark chocolate with the savory, nutty flavor of almonds. Optional sea salt enhances contrast and flavor balance if unsalted almonds are used. The texture is crisp and brittle, breaking easily after chilling.
This bark is served best at room temperature to soften the chocolate slightly, making it pleasant to bite. It can be stored at room temperature, refrigerated for longer freshness, or frozen for extended storage. Variations with different nuts or using a stovetop double boiler for melting chocolate provide flexibility depending on personal preferences and available equipment.
Ingredients
- 1 cup almond salted or unsalted, roasted
- 9 or 12 oz dark chocolate chips bag
- 1 tablespoon coconut oil
- 1 teaspoon sea salt optional if using unsalted almonds, flakey
Instructions
- Line a small baking sheet with parchment paper.
- In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Heat in 20-second intervals, stirring in between, until fully melted. This ensures it doesn’t burn. Alternatively, use the double boiler method for melting.
- Gently fold in the toasted almonds, reserving a few for sprinkling on top.
- Pour the mixture onto the lined baking sheet and use a spatula to spread it into an even layer of your desired thickness. Sprinkle the remaining almonds on top.
- Place the baking sheet in the refrigerator and let it chill until firm, approximately 20 minutes.
- Remove the bark from the refrigerator and allow it to come to room temperature before cutting.
Notes
- Melt chocolate carefully in 20–30 second microwave intervals, stirring frequently to avoid burning and achieve smoothness.
- Feel free to replace almonds with other nuts such as peanuts, cashews, pecans, or seeds like pumpkin, adjusting quantities as desired.
- For stovetop melting, use a double boiler setup with simmering water and a heatproof bowl to gently melt chocolate.
- Store bark at room temperature for up to one week, refrigerate for up to one month, or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 164mg | 7% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 64mg | 6% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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