Chocolate Almond Bark

chocolate almond bark with smoked almonds goji berries and cacao nibs

The Spruce / Pete Scherer 

  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 2 pounds

Only the most hardened sugar avoider could object to this chocolate almond bark. High-quality dark chocolate, nuts, and berries are profoundly simple treasures. Made with dark chocolate, goji berries, almonds, and cacao nibs, this bark features some of the finest natural ingredients that Mother Nature provides. This bark makes for a relatively guilt-free treat to stock in your pantry. Moreover, when packaged artfully in fancy little bags, it also makes a great edible gift. Enjoy it on its own or as an element of a snack or trail mix. It’s also great as a striking architectural addition to cakes or cupcakes. This chocolate bark is as elegant or utilitarian as the occasion requires.

This recipe is simple to make and ready in a short time, but the preparation does require some careful attention. If you overheat the chocolate, you can mar its appearance and spoil its texture. The method given here for tempering the chocolate is reliable, but you may also wish to use a thermometer to ensure that you don’t heat the chocolate above 120 F. Keeping the temperature under control ensures the lustrous silky sheen of properly tempered chocolate.

This recipe calls for mixing the nuts, nibs, and berries into the chocolate, but scattering them on top works, too. If you do that, you may want to give the ingredients a rough chop. For variations try any and all kinds of nuts and seeds, freeze-dried fruits, puffed grains, anything you can think of. Regardless of what you put in it, remember to get the best chocolate you can and treat it with care.

Ingredients

  • 1 pound dark chocolate discs
  • 1 1/2 cups salted smoked almonds
  • 1/2 cup cacao nibs
  • 1/2 cup goji berries

Steps to Make It

  1. Gather the ingredients. Line a sheet pan with parchment paper.

  2. Place 2/3 of the chocolate into a medium bowl over a pot of simmering water. The water should not touch the bowl. Stir the chocolate. When the chocolate is almost melted, remove the bowl from the heat. Add the remaining chocolate pieces and stir. If the chocolate hasn’t fully melted after a minute or two, you may place it over the pot for further melting. Remove from heat before fully melted and continue to stir.

  3. When the chocolate is melted and smooth, add the smoked almonds, cacao nibs and goji berries and combine well.

  4. Pour the chocolate mixture onto the prepared parchment-lined sheet pan. Spread it out evenly to a thickness of approximately 1/2 an inch. Refrigerate until fully set, about 30 minutes, or leave at room temperature (around 70 F) for a couple of hours.

  5. When the bark has set completely, break it up into pieces and serve, or store in a sealed container for several weeks.