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This is one of the easiest desserts to pull together, and it’s always a hit. Just good dark chocolate, almonds, and a bit of flaky salt if you want it. It’s perfect for gifting, snacking, or keeping in the freezer for a little something sweet.
I also love to make this for a simple dessert for dinner or cocktail parties – they’ve been huge hits at all of my catering events, as it’s the perfect light sweet treat at the end of the evening!
Chef tips
- Use good chocolate – With only a few ingredients, quality matters. Choose bars you like eating on their own.
- Don’t over-melt – Whether using the microwave or stovetop, go slow and stir often. Chocolate can seize if overheated.
- Customize the size – You can use a larger pan for thinner bark or keep it tight in an 8×8” for chunkier pieces.
- Store it right – Keep in an airtight container in the fridge for snappier bark, or at room temp for softer texture.
Variations
- Swap the nuts – Pistachios, hazelnuts, cashews, or pecans all work.
- Add dried fruit – Dried cherries, cranberries, or apricots are great additions.
- Make it festive – Add crushed peppermint or swirl in white chocolate for a holiday version!
Ingredient Notes
- Guittard 64% Chocolate (12 oz) – I love using Guittard for its smooth melt and balanced flavor, but any high-quality dark chocolate will work. Aim for something around 60–70% cacao.
- Almonds (1 cup) – Roughly chopped or thinly sliced both work. Chopping gives more texture; slicing creates a lighter, flakier bark. You can also toast them first for deeper flavor.
- Maldon Salt (optional) – A light sprinkle on top makes the chocolate pop and adds a little crunch.
Yes—and I recommend it! Toast at 350°F for about 7–8 minutes until golden and fragrant. Let cool before using.
Totally. Just use a larger baking sheet to spread it out evenly.
Nope. This recipe keeps things simple. The bark sets up nicely in the freezer, and any slight bloom (a whiteish tint from cocoa butter separation) won’t affect the taste.
About 1 week at room temperature in an airtight container, or up to 1 month in the fridge or freezer.
Yes – just don’t spread out the chocolate to the edges if you want to keep my preferred thickness. If you accidentally spread if out too much, that’s also ok – you’ll just have a thiner bark.
other desserts you may like
Chocolate Bark with Toasted Almonds
- Total Time: 30 minutes
- Yield: 16 1x
Description
This is one of the easiest desserts to pull together, and it’s always a hit. Just good dark chocolate, almonds, and a bit of flaky salt if you want it. No candy thermometer, no tempering—just melt, pour, freeze, and break. It’s perfect for gifting, snacking, or keeping in the freezer for a little something sweet.
Ingredients
- 12 oz Guittard 64% chocolate
- 1 cup of roughly chopped or thinly sliced almonds
- Maldon salt (optional)
Instructions
- Chop the chocolate into roughly 1-inch pieces.
- Melt the chocolate slowly using a double boiler or in the microwave. If using the microwave, stir every 15 seconds to prevent scorching.
- Line an 8×8” sheet tray with parchment paper.
- Spread the almonds in an even layer over the parchment.
- Pour the melted chocolate over the almonds and gently spread it to cover.
- Place the tray in the freezer for 20 minutes, or until fully set.
- Break into pieces, sprinkle with Maldon salt if using, and enjoy.
Notes
You can keep this in an airtight container stored in the refrigerator for up to 1 month.
If you’re allergic to nuts, you can replace the nuts with dried fruit or pretzel bits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: no cook
- Cuisine: american
