Bored with the dry fruit and nut-studded chocolate bars from the store? Now, you can make your own quite easily, and the best part is that it is customizable! All you need is a baking sheet or silicone mould, depending on how large your batch of chocolate bark is, some almonds, of course, dark chocolate, and you are all set to make your own dark chocolate almond bark. But before that, we highly recommend you go through these tips and tricks to get the perfect nutty dark chocolate bark right at home without practically any baking and no cooking.
Start with dark chocolate that actually tastes like chocolate – the good quality bars that you tend to buy or gift (Cadbury). Skip anything that contains fillers or extra oils (the cheaper chocolate bars). You want a high percentage of cocoa (at least 70%) with a smooth, clean finish to get a smooth and luxurious dark chocolate bark. Make sure to chop it evenly before melting to ensure the chocolate melts consistently. Use a double boiler, or the double boiler method, or microwave in intervals, stirring in between to melt the chocolate. Rushing this step using high heat results in scorched, grainy chocolate and dull flavor. You’re aiming for a glossy melt that pours like liquid velvet.
Raw almonds are serviceable, but they won’t give you the depth of flavor or crunch you’re after. Toasting changes everything when it comes to adding more body to your chocolate bark. It amplifies the almond's natural flavor and draws moisture out of the surface, creating a drier, snappier nut that pairs better with the smooth chocolate. Spread whole almonds on a baking sheet and roast them in a 180°C oven for about 10-12 minutes, shaking the pan once or twice for even browning. Let them cool completely before combining with the chocolate – adding them while warm can seize the chocolate and ruin the texture.
Once your chocolate is melted and almonds are folded in, transfer the mixture to a parchment- or silicone-lined baking sheet. But resist the urge to just pour and leave it. Use a spatula or offset knife to spread the bark evenly, aiming for a thin but sturdy layer. Keep an eye on the edges – too thin, and they may become brittle or burn during cooling. Aim for about ¼ ¼-inch thickness throughout. Consistency here will give you a clean break and better shelf life for your dessert. Press a few extra almonds while the chocolate is still wet for a nice decorative finish.
Salt may seem like an optional touch, but we highly recommend using it, for it brings out the best of the sweetness rather than overpowering it. A light sprinkle of flaky sea salt will intensify the chocolate’s flavor and sharpen the sweetness. It turns a simple bark into something more complex and intentional. Want to customize the bark? Try adding orange zest, crushed coffee beans, or a bit of vanilla essence. All of these complement the almonds in the chocolate bark and also add to the chocolate.
Let the bark sit at room temperature. Refrigeration might be faster, but it risks streaking the chocolate with a white film caused by rapid cooling. That bloom may not affect taste, but it certainly dulls the visual appeal. Give it time to firm up naturally. Cover the tray loosely if you're in a humid climate, and be patient—cooling the right way is as important as every other step.
Once solid, break it into irregular shards. Forget neat rows or cookie-cutter shapes—the beauty of bark is in its unpredictability. The uneven edges give it character, and each piece offers a slightly different almond-to-chocolate ratio.
Once set, snap the bark into pieces with your hands, don’t cut it. The irregular edges and jagged chunks are part of its charm. Some pieces will be nut-heavy, others more chocolate-forward, and that unpredictability keeps it interesting. Store your bark in an airtight container at room temperature, away from sunlight or heat. It’ll stay crisp and flavorful for up to two weeks, though it rarely lasts that long. If you're gifting it, use parchment paper between layers to prevent any sticking and preserve that satisfying crack when broken.