|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 12g||5%|
|Dietary Fiber 1g||2%|
|Total Sugars 11g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Almond bark is the perfect confection to make at home whether you're craving something sweet or looking for a great gift idea for the holidays. This simple and quick recipe mixes blanched almonds and white chocolate, which is then cooled off and broken into pieces. Use good-quality white chocolate, as cheap brands include too many additives and preservatives that take away the true mild and fragrant flavor.
This bark can be used to top cakes and cupcakes, or if chopped finely it can be mixed with dried fruit and nuts to make a festive trail mix. Or make a few bigger batches and wrap in colorful waxed papers to give to friends, family, and neighbors.
1 cup almonds, whole, blanched
16 ounces white chocolate, cut into small, even pieces if whole
Gather the ingredients. Preheat the oven to 350 F and line a baking sheet with waxed paper.
Spread the almonds in a single layer on a cookie sheet.
Bake for 10 to 12 minutes, stirring occasionally, until toasty brown. Remove from the oven and set aside to cool.
Melt the white chocolate over low heat in a double boiler or in the microwave. Do not overheat.
Stir the toasted almonds into the chocolate.
Spread the mixture on the prepared baking sheet. Refrigerate until firm.
Break into similar-sized pieces.
Store in a cool, dry place.
What is white chocolate?
White chocolate is actually made from cocoa butter and not from cocoa powder, and it doesn't contain chocolate solids (which are responsible for making chocolate brown in color). Cocoa butter is the prominent ingredient and is what gives white chocolate its pale color and creamy mouthfeel.
Many people with chocolate allergies can still eat white chocolate safely. By using white chocolate, you're taking a safer route when gifting it to friends if you're not sure about their dietary restrictions.
How to Melt White Chocolate
Although we tend to use white chocolate in the same way as milk and dark chocolates, white chocolate's burn point is 110 F, whereas darker chocolate burns at around 115 F. That may not seem like a big deal, but these five degrees are the difference between melty chocolate and a solid scorched mass.
To melt white chocolate in a double boiler:
- Use a double boiler as it is the most reliable method; make sure that the water in the bottom pan is at just a simmer and not boiling.
- Be mindful that water is not touching the bottom of the upper bowl or able to get into the chocolate as this will cause the chocolate to seize.
- Remove the top bowl when there are still a few chunks of chocolate and stir to blend off heat.
To melt white chocolate in the microwave:
- Set the microwave to 50 percent power and cook in 30-second intervals, stirring after each.
- Remove the bowl from the microwave before all of the chocolate is melted and stir to finish as the residual heat will melt the remaining pieces.
If you're gifting the bark to someone with a nut allergy, there are alternatives to almonds:
- Use roasted pepitas; the saltiness in the pepitas pairs beautifully with the sweet white chocolate.
- Use roasted sunflower seeds; because they're very small, you might be able to break the bark into smaller chunks and pack many pieces into one gift bag.
- Use sesame-seed-free pretzels to add crunch instead of nuts or seeds. Simply break them into pieces and add them to the chocolate. If there's a gluten allergy, use gluten-free pretzels.