Dark Chocolate Almond Bark Recipe

Yield: 10 Servings
Total Time:
15 mins
This is a great way to use up leftover chocolate that you've tempered for another recipe. Tempering in this recipe is done using the "seeding method" (adding un-melted, reserved chocolate to the already melted) and instructions based off of Nina Wanat's Sweet Confections (which we had the pleasure of photographing). For best tempering results, use a candy thermometer until you are experienced enough to know the chocolate's temperature by feel (which we personally are not that good). And make sure not to get any water in the chocolate or else it may seize up on you. Don't have the water simmering too hard and wipe the bottom of the bowl after taking it off the hot water as a precaution. If using milk chocolate, the method is the same, but the temperatures needed will drop by a couple degrees.
Makes about 1 1/4 pounds


  • 1 pound (455g) Dark Chocolate
  • 3/4 cup (110g) Almonds, roasted
  • a pinch of flaky Sea Salt , such as Maldon Flaked Sea Salt


  1. Line a sheet pan with parchment paper and tear a couple small strips of parchment to use in testing the chocolate's temper. Heat a pot of water to a bare simmer. Chop the chocolate into pieces smaller than 1/2" *see Note 1.
  2. Place two-thirds of the chocolate in a medium bowl. Put the bowl over the pot of hot water and melt the chocolate completely (it should be 115°F for dark chocolate), stirring occasionally.
  3. After the chocolate is melted, remove from heat (dry the bottom of the bowl so water won't drip on your workspace) and stir in the remaining one-third of the chopped chocolate. Let it cool down, stirring occasionally until it reaches 88°F. If there are any chunks of un-melted chocolate remaining, remove them.
  4. Test the chocolate. Dip a small strip of parchment in the chocolate then let it sit for 3-5 minutes. If it sets shiny, well done, it is correctly tempered. If it is streaky, stir in more chopped chocolate and test again in 5 minutes.
  5. If the chocolate in the bowl is starting to cool off and harden along the edges, place it back over the hot water for 3 second intervals, stirring and checking the chocolate each time you take it off (make sure it doesn't warm up too much or you'll lose your tempering).
  6. When it is a pourable consistency, pour the chocolate in wide strips over the parchment paper. Spread with a spatula to your desired thickness, then sprinkle the almonds over the chocolate. Lightly sprinkle the sea salt.
  7. Let it cool to room temperature, then store in an airtight container.

Recipe Notes

Note 1: A large serrated knife, cutting the chocolate block diagonally from the corners works the best for cutting up large blocks of chocolate.

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