Chocolates Almond Bark

 

TASTE TEST Bark Thins for Chocolate Lovers!

Video taken from the channel: JentleStrength


 

Salted Dark Chocolate Almond Goji Berry Bark

Video taken from the channel: Lauren Lobley


 

Dark Chocolate Almond Superfood Bark

Video taken from the channel: Baking a Moment


 

How To Make Chocolate Almond Bark | Global Sugar Art

Video taken from the channel: Global Sugar Art


 

Dark Chocolate Almond Bark with Sea Salt

Video taken from the channel: Pink Lotus Kitchen


 

Dark Chocolate Roasted Almond Cranberry Bark

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Chocolate Bark Holiday Gift Idea Food Wishes

Video taken from the channel: Food Wishes


A tiny bit of espresso powder and a sprinkle of flaky sea salt bring out the chocolate’s depth of flavor and fruitiness. Ingredients 12 ounces 70% bittersweet chocolate, chopped. How to make chocolate almond bark Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper and place the slivered almonds down and spread. In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid.

Dark Chocolate Almond Bark Our dark chocolate almond bark is chock-full of large pieces of almonds coated in sweet and rich dark chocolate. Great for gracing housewarming gatherings, greeting a new neighbor or to pair with a wintertime cup of cocoa. Savor the stupendous, almond-y crunch of almond-laced dark chocolate!Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate. Chocolate Pretzels, Custom Chocolates, Chocolate Onion, Chocolate Gifts, Molded Chocolates, Chocolate Towers, and more.

Gourmet Almonds in your choice of our delicious chocolate. Dark Chocolate Almond Bark. Gourmet Almonds in your choice of our delicious chocolate.

Also available in our Sugar Free section. 1 lb. box. Dark Chocolate Almond Bark with Sea Salt; I had to increase my carb intake when I was pregnant a couple years ago so I took a break from my regular low carb diet. One of the things I really enjoyed back then were squares of a Ghirardelli dark chocolate bar with sea salt and almonds.

Place a piece of parchment on a baking sheet and pour the chocolate almond mixture over the pan and spread it out with a spatula or large spoon. Spread it evenly and thin. If you are a Bark Thin eater, they are pretty thin, so really spread that stuff out.

Dark chocolate with roasted almonds. US Wide SHIPPING Due to extreme heat we will not be shipping the WO 8.17 / Shipping will resume the WO 8.24. Bark Thins Dark Chocolate Almond with sea salt Slivers of dark chocolate with heart-happy almonds.

Our crunch snack supreme. In 2013, we started with the idea that we could make an extremely delicious and satisfying snack with absolutely no compromises.

List of related literature:

We wanted a layer of walnuts draped with soft caramel topped with a smooth layer of rich, dark chocolate—firm enough to slice neatly but neither dense nor overpowering.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

When I tested this recipe I couldn’t find couverture, so this recipe uses white chocolate containing cocoa butter.

“BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes” by Shirley O. Corriher
from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
by Shirley O. Corriher
Scribner, 2008

This recipe yields a cakewitha deep chocolate flavor with warm, nutty overtones from the whole wheat.

“The Absolute Best Dump Cake Cookbook: More Than 60 Tasty Dump Cakes” by Rockridge Press
from The Absolute Best Dump Cake Cookbook: More Than 60 Tasty Dump Cakes
by Rockridge Press
Callisto Media Incorporated, 2014

Steep lavender in heavy cream for chocolate lavender truffles, or use it in shortbread recipes for a taste of summer all year ’round.

“The Magickal Family: Pagan Living in Harmony with Nature” by Monica Crosson
from The Magickal Family: Pagan Living in Harmony with Nature
by Monica Crosson
Llewellyn Worldwide, Limited, 2017

This bark features white chocolate, bittersweet chocolate, and peppermint candies—perfect for the holidays.

“Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful” by Barbara Fairchild
from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
by Barbara Fairchild
Andrews McMeel Publishing, LLC, 2010

Compared to berries and dark chocolate, which are well known for their high antioxidant content, walnuts have a higher antioxidant content per 100 g (23.1 mmol vs 8.2 mmol in blueberries, 5.1 mmol in blackberries and 13.4 mmol in dark chocolate (70% cocoa)) (Blomhoff et al., 2006).

“Nuts and Seeds in Health and Disease Prevention” by Victor R. Preedy, Ronald Ross Watson
from Nuts and Seeds in Health and Disease Prevention
by Victor R. Preedy, Ronald Ross Watson
Elsevier Science, 2011

To impart a deeper color without the lengthy baking time, they also mix in a little molasses, caramel, cocoa powder, or instant coffee.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

Chocolate-Walnut Filling In 1-quart saucepan, combine 3 squares (3 ounces) semisweet chocolate, chopped, 1 square (1 ounce) unsweetened chocolate, chopped, and 3/4 cup lowfat sweetened condensed milk; melt over low heat until smooth.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

When shaped, it should be poured into molds or coated onto fillings that are neither so cold that they cause the cocoa butter to solidify quickly and unstably, nor so warm that they melt the stable crystal seeds in the chocolate.

“On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee
from On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Scribner, 2007

Add vanilla and almond extracts to cooled chocolate mixture.

“Maida Heatter's Book of Great Desserts” by Heatter, Maida
from Maida Heatter’s Book of Great Desserts
by Heatter, Maida
Andrews McMeel Publishing, LLC, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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28 comments

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  • Tempering isn’t really a big deal unless you’re using some premium 100% cocoa butter for fats chocolate.

    If the chocolate is adulterated, as much is, it’ll be less of an issue. A lot of candy bars and definitely chocolate chips or chocolate bark aren’t an issue.

    Speaking from a person that used to default from chocolate chips or bark for dipping. This year went to the 11# belgian chocolate blocks.

    Tempering is a PITA…

  • your theory of tempering choc was like mine; I have made hand dipped chocolates for 25 years now and am still learning to temper.  One year, I melted a portion of choc and then added some non-melted.  this manner did not work as the room temp choc made the melted choc to streak, and not shiny when I dipped and it cooled.

  • You need to be careful which brand you use for dark chocolate, as many of the well known brands far exceeds the FDA regulation for contents of cadmium and lead.

    How they can get away with it is mind boggling, but it’s more the reason why I prefer milk chocolate.

  • ok,since you used 6 chocolate bars,why not just bust them up in the wrappers(no mess) then upen up and melt 4 bars(2/3) then open the other 2(1/3) for the tempering part,(no cutting board or knife needed for the chocolate!

  • Not a fan of goji berries or much of a fan of chocolate but liked the video anyway. The goji berries do make it festive looking. I first thought they might be chopped up candy canes or candy mints. I think I’d use those as a replacement.

  • AWSOME VIDEO. I want to try this food. You look very pretty with your braid and your new shirt. I hope you have a wonderful day. God Bless You

  • cool. love yer bracelet btw. curious..ive got some dark choc syrup i saved cuz the container was leaking (long story), but it wont freeze hard, so i want to try to make sea salt squares with it. love yer vid, but you dont show how to make the mix first before you spread it. how do you do that? thanks

  • Thanks for the recipe! I’ll be trying something similar, with dried cranberries and flavoring the chocolate with some orange candy oil:) hoping it turns out

  • I have to say that pumpkin treats and tomato soup are one of my favourite things to eat but I don’t think they are considered snacks

  • This is the first video im watching of this guy, is he doing that weird thing with his voice on purpose? Or is that just the way he speaks?

  • DO NOT FOLLOW THIS RECIPE! It took me $20 of good chocolate to realize the chocolate in this video is not tempered and if you follow this recipe you will also produce soft, dull, un-tempered chocolate that melts when you pick it up you will also need to freeze it (as in the video) just to break it up and it will be unsuitable as a holiday gift. Search for chocolate secrets by Ann Reardon if you are actually trying to make chocolate bark

  • The reason this shortcut works (to the extent that it works) is that solid chocolate can exist in several different crystalline structures. One particular type of these structures, the so-called “beta crystals,” is the one responsible for chocolate’s snap and shine, but they don’t readily occur if you simply melt and cool chocolate. That’s why the “professional” technique involves very specific temperatures and heating/cooling steps. However, the thing about crystals is that, if some are already there, they provide a “seed” or a base for more crystals to form. So by using one-third of the unmelted chocolate and not exposing it to the same high heat as the rest of the chocolate, some of those beta crystals are still around and act as seeds for the two-thirds chocolate to arrange themselves into a beta structure as it cools. It’s actually not even a shortcut but a formal step in the professional method, and apparently it accomplishes enough beta crystal formation on its own to serve as a reasonably effective standalone method. Interesting video! Also, I wish I weren’t allergic to walnuts. I miss them. =[

  • No cacao in them its coca butter chocolate liquor, sugar, soy lecithin, vanilla, dry roasted almonds and sea salt (in the almond kind):)

  • Alright I’ve been watching a bunch of these (you know, YouTube black hole and all that), and I have to ask this: what is your annunciation? I just can’t wrap my head around it. I love these recipes and I wanna hear how it’s done, but the way you talk (and I know it’s incredibly rude to say this) is very strange.

  • Nice chocolate bark:D I always use the shortcut method… Tho, I melt the 2/3, take it off the heat, away from the water bath, and add the last 1/3, stirring occasionally, until melted. My chocolate comes out shiny and very snappy:) I also use a thermometer, I work with the chocolate between 32-34 degrees celsius.

  • Chef John I made these instead of buying gifts this holiday season. This idea was truly amazing!! Thank you!

    I tried with cranberries too, but the colour schemes does not come out as good as goji and they can be a little bit too sweet.

  • I have gotten many tips and tricks from you, so I am happy to be able to return the favour. When chopping chocolate and nuts, using a serrated edge knife will reduce how much it flyes around ☺

  • We have a very famous brand of chocolate bark, here in Brazil. It’s called “Talento” (it’s produced by the chocolate factory “Garoto”). My favorite is the one with raisins, corn flakes and oat flakes.

  • Dear Chef John,

    Is there some way I could incorporate a stout or porter into the chocolate as it’s being tempered or is that not advisable?

    Thanks for the advice.

  • I’ll use some blueberries and chopped up smoked roasted almonds instead. Then, when it’s settled, crumble it all up and sprinkle over some really good granola cereal with a whole bunch of really cold milk. Hell that would probably make me high.

  • This would be festive as Hell with some smashed up candy canes in it. And maybe some milder Christmas ingredient… chestnuts? Someone hep me out here.

  • Goji berry is used in medicines and the warning is, it will make you ‘out of body’ which is its medicinal property at work, taking you out of your body so it can heal, so probably not a good berry with chocolate, instead, make potions to prevent sicknesses with goji, wolf berries, not to be eaten alone however

  • I’m just about to do this, but I’m gonna melt some white chocolate too and just go with goji berries and hazelnuts. Wish me luck…:)

  • The quick method of tempering works better for chocolate with a higher cocoa content. 54-55% needs to be tempered more traditionally.

  • Just wanted to say thank you, Chef John. I recently moved to Spain from the US and your videos have decided about 90% of my diet thus far. couldn’t have learned so much in such a short amount of time without you!

  • I’m not sure we have those over here as I live in Australia but they look really good. I love cheese platters and stuff for snacks

  • Question: do you still need to put butter while you are melting the chocolate in the double boiler? will the choco bark not melt even when at room temperature for a long time?

  • I love the way you say coconut lol! So cute ^-^

    Also, idk if your up to do it, but I really think you should do a mukbang video!! I know you have filmed one before and I really enjoyed it!! I think you would be good at it! YAS let me know what you think! I think it’s a GREAT idea lol