I’ve always been a chocoholic. My love for chocolate started in childhood, when varieties were limited in India and I eagerly awaited visits from my aunt in Dubai just to taste different chocolates. Fancy or simple, chocolate has always been a welcome treat in my life.
My chocolate obsession probably comes from my dad — he gets genuinely excited about chocolate like a child. With that kind of gene pool, my love for chocolate was inevitable. I also adore salted caramel and have shared several recipes featuring salted caramel sauce on the blog. So when Blue Diamond sent me a pack of salted caramel almonds, I was thrilled. These salted caramel almonds really do taste like salted caramel sauce and make a divine snack on their own.
I also received blueberry-flavored almonds, which are equally addictive. While they’re great to snack on, I decided to add chocolate because chocolate makes everything better. The result was a simple, elegant chocolate almond bark. Barks are quick to make and make lovely homemade gifts for friends and family.
Traditional chocolate almond bark recipes often call for roasting almonds or adding many extras, but the salted caramel and blueberry almonds are so flavorful that no extra preparation is needed. Melt your chosen chocolate, spread it on a lined sheet, top with the flavored almonds and a sprinkle of sea salt, and you have a beautiful bark ready in minutes.
For this bark I used three types of chocolate: bittersweet, semi-sweet, and white. Use whichever chocolate you prefer — if you love dark chocolate, use only bittersweet. I like the contrast of all three. A final sprinkle of sea salt finishes the bark and enhances the flavors.
Method
* Line a baking sheet with parchment paper or a silicone mat and set aside.
Chop all the chocolate and place it in a large heatproof bowl. Set the bowl over a pan of simmering water, making sure the water is not boiling and the bowl does not touch the water.
Stir as the chocolate begins to melt. Whisk until it is completely smooth and fully melted.
Pour the melted chocolate onto the prepared baking sheet and spread it evenly with a spatula.
Quickly scatter the salted caramel and blueberry almonds over the chocolate, then sprinkle sea salt on top.
Chill the tray in the refrigerator for about 40 minutes, or until the bark is firm.
Once set, break the bark into pieces using a knife or your hands.
* I used Ghirardelli chocolate for this recipe, but any quality chocolate works well.
* I spread the chocolate fairly thin; if you prefer a thicker bark, use a smaller pan (for example a 9 x 13) or spread less thinly.
Disclosure: This post was sponsored by Blue Diamond Almonds. All opinions are my own.
Chocolate Almond Bark
Manali Singh
5 mins
10 mins
15 mins
1 pound bark
Ingredients
- 8 oz bittersweet chocolate
- 4 oz semi-sweet chocolate
- 4 oz white chocolate
- 1/3 cup salted caramel almonds (or similar)
- 1/3 cup blueberry almonds (or similar)
- Sea salt, to sprinkle
Instructions
- Line a baking sheet with parchment paper or a silicone mat and set aside.
- Chop all the chocolate and place it in a large heatproof bowl. Set the bowl over a pan of simmering water, making sure the water does not touch the bowl.
- Stir as the chocolate melts. Whisk until completely smooth and melted.
- Pour the melted chocolate onto the prepared baking sheet and spread it evenly with a spatula.
- Immediately scatter the salted caramel and blueberry almonds across the chocolate, then sprinkle with sea salt.
- Refrigerate the tray for about 40 minutes until the bark is firm.
- Break the set bark into pieces using a knife or your hands.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Chocolate Almond Bark with Sea Salt
