This isn’t the kind of dessert that demands measuring spoons, candy thermometers, or perfect timing. This dark chocolate almond bark is quite straightforward to make, consisting of dark chocolate and almonds. It’s your regular store-bought bar, but handmade and made with care, it neither wants any grand presentation nor needs any elaborate finish. When made right, this bark can hold its own next to far fussier confections. It's deeply satisfying, easy to make, and impossible to eat just one piece of. This is the kind of thing you stash in the back of the freezer for guests and then find yourself snacking on randomly, so read on for some tips and variations on this classic chocolate bark recipe.
4-Ingredient Dark Chocolate Almond Bark
Ingredients:
- 1 ½ cups Cadbury Bournville dark chocolate, chopped
- 1/2 tsp vanilla extract
- 1 cup almonds
- 1/2 tsp sea salt
Instructions:
- Use roasted almonds, preferably home-roasted, and seal them in a plastic bag, ziplock preferably. Using a rolling pin or something equivalent, pound down the almonds into uneven jagged pieces with smaller crumbs. Transfer to a bowl and set aside.
- Take a heatproof bowl, add the chopped Bournville dark chocolate. Microwave on low for 2-3 minutes, pausing every 20 seconds, stirring each time. Stop when about fully melted. Since these quality bars are heat sensitive, they will keep melting even after being removed. Make sure to stir the chocolate after removing from the heat.
- Add the crushed almonds, vanilla, and all of the sea salt except for a pinch into the bowl. Stir to combine.
- Take a 9x13-inch baking sheet and line it with parchment paper. Pour the chocolate mixture into it and spread evenly with a spatula.
- Sprinkle with remaining sea salt and let it set in the freezer for about 30 minutes.
- Remove the sheet from the freezer, then break into pieces, using a spoon or your hands like you would a chocolate bar.
- Store extras in the refrigerator.
Tips and Variations:
- Roast Your Almonds: Store-bought roasted nuts are often stale before they even hit your shelf. If you're using raw almonds, give them a good roast in the oven, about 10-12 minutes at 180°C, tossing halfway through. Let them cool before crushing.
- Crush, Don’t Chop: There’s a reason almonds aren’t just sliced up neatly. You want jagged, uneven pieces with different shapes and sizes. Use a rolling pin and a plastic bag or a mortar and pestle, just don’t overdo it into powder.
- Use Low Heat for Chocolate: Good chocolate burns fast. Set your microwave to low power and pause every 20 seconds to stir. Don’t wait for it to melt completely; if most of it is soft, stop. Stirring will finish the job without scorching it.
- Don’t Add Wet Ingredients: No butter, no milk, no water. It might be tempting to ‘improve’ it with something creamy, but even a little moisture will throw off the chocolate consistency and ruin the batch.
- Line Your Tray Well: Use parchment paper or a silicone mat to avoid the bark sticking. Don't skip this, it makes removal and cleanup way easier.
- Sprinkle Salt Last: Hold back a pinch of sea salt until the bark is spread out and still glossy. That last bit sprinkled over the surface stays visible, doesn’t sink in, and delivers that punch right when you bite into it.
- Add Lemon or Orange Zest: A few grates of orange or lemon peel adds a subtle flavor without overwhelming the chocolate. Just make sure not to go overboard.
- Try an Almond Swap: Don’t limit yourself to almonds, for pistachios bring color and a softer crunch. Cashews are mellow and buttery. Pecans add a faint sweetness. Just remember to roast and crush them first; the same rules apply.
- Incorporate Dried Fruit: For those who like a little chew, chopped dried cherries, apricots, or cranberries can be mixed in with the nuts. They bring a slight tartness and a break in texture that plays well with the chocolate.
- Allergy Alert: Allergies or just tired of nuts? Use toasted sunflower seeds, pumpkin seeds, or flax seeds for an entirely different kind of munch.
- Top It Off Differently: Instead of salt, try a smattering of crushed coffee beans, sesame seeds, or even a handful of toasted coconut flakes. Each topping changes the vibe without needing a separate recipe.
- Use Flavored Chocolate Bars: If you’re confident with the base recipe, and also your alchemist skills, try using flavored dark chocolate – something with mint, orange, or fruity built-in, or add a drop or two of essences to create a flavored bark. Just make sure it’s a high-quality chocolate bar, not compound chocolate. The better the base, the better the final result.