Need a last-minute holiday recipe for the party? Our Easy Home-made Almond chocolate bark should find a place on your list. This three-layered chocolate bark is insanely delicious, has an indulgent taste, and just melts in your mouth.
( Vegan , Kids friendly recipe )
Why make this recipe?
Really very easy to make and delicious to taste. I call this recipe easy, because you just need to melt the chocolate on its own or with flavoring and sprinkle some toasted almonds.
I really cannot even call it a recipe and you really do not need any precise measurements to make Chocolate Slabs / Barks.
Kids friendly – Easy recipe to make with kids. You do not need any special skill set to make vegan chocolate bark. Pack it in cellophane bags and hand it over after the birthday party.
Go crazy with your toppings – Add nuts, seeds, dried fruit or even edible flowers to your bark.
Dietary – Gluten-free, Vegetarian. Use Vegan butter for a vegan, and dairy-free, recipe.
This is a no-bake recipe and can be made with just 10 minutes of preparation time.
It has the perfect balance of nuts along with the sweetness of chocolate.
Sinful, Decadent, Yummy– I am falling short of adjectives to describe this heavenly tasting Chocolate Bark with Almonds. It’s made with Pure Chocolate after all!
TIPS TO MAKE THE EASIEST CHOCOLATE BARK
Monitor while you melt the chocolates. Overheating them in the microwave without supervision can lead to thickening and spoil the CHOCOLATE. I like to use OXO Squeeze and Pour Measuring Cups – perfect for melting chocolate!
Intensively Rich Chocolate flavor solely comes from Good quality Chocolates. So please do not compromise on the quality for making Choco barks. Use a combination of nuts or easter eggs or even dried fruits anything that you enjoy.
Chop the chocolates evenly, so they melt uniformly.
It’s all about having fun when making Chocolate slabs. Gather your chocolates and toppings before you are ready to make it.
ABOUT THIS RECIPE
This Easy peasy Chocolate Almond Bark has 3 layers – The bottom layer has a Dark Chocolate Base with a hint of Coffee, the middle layer has Pure Milk Chocolate, and the top layer has Dark Chocolate swirls. Sprinkle Amond flakes and toasted Almonds in between the layers as much as you enjoy.
Simple isn’t it !! To cover a Baking Sheet, the idea is to use about 600gm of Chocolate in total. With that logic in mind, I worked on the proportion and layers.
This isn’t really a recipe. Use as much chocolate as you like and any flavor.
Melt the chocolate in the microwave or use Instant Pot or using a double boiler.
The chocolates were chopped into uniform pieces and added into Squeeze and Pour. Microwaved them for a total of 2 Minutes in full power with a 30 secs stop check every time and a little stir with a silicone spatula to ensure they were properly tempered. I was pleasantly surprised to feel the Honeycomb-designed Silicone cups didn’t feel hot on the outside.
Once the ingredients are melted, it’s easy to pour directly onto your baking sheet, thanks to the cleverly designed pour feature, which flexes as you squeeze to create any shape or width of the spout you want, giving you great control.
Coffee and Chocolate are undoubtedly one of the hit pairs. SO I stirred 3/4 tsp of Instant Coffee into the dark chocolate along with 1 tsp of butter . A good mix and they were ready to be poured onto the tray.. Sprinkled generously a portion of toasted Almond Flakes on this layer and placed it in the fridge to set.
Once it was firm enough, Squeeze and Pour was used to melt the second layer of white chocolate, just in a similar way as the dark chocolate. Squeeze them and pour them over the base layer of dark chocolate. Sprinkle a combination of Almond flakes and chopped almonds on the top and allow them to set.
Washing Squeeze and Pour is quite easy and can be used again for the next use instantly. Repeat the process of melting the dark chocolate with a little butter, carefully checking the microwave in between. Finally, sort out the garnish/ top layer just as you would enjoy. I love Chocolates – so it was a layer of Dark Chocolate again.
In case you are looking for another Chocolate loaded No-Bake recipe, try this Chocolate Fridge Cake from my space.
Believe me, that first bite of the chocolate bark was INSANELY delicious… My critic husband tells me ” This is by far one of the tastiest chocolate bark I have eaten.” The pictures are slightly an underestimation to the toothsome BARK. You got to Try it !! I really mean it..
Chocolate bark variations:
If you get a grip on making chocolate bark, you can add your own spin to the recipe. There are several combinations that offer a perfect taste to this recipe.
Nuts: Nuts enhance the taste of the recipe and are used as toppings to decorate the recipe. Almonds, peanuts, cashews, hazelnuts or pistachios, would give a wonderful taste.
Seeds: Crush some pepitas or green pumpkin seeds or mixed seeds and sprinkle over the recipe. Your perfect chocolate bark is ready!
Dried fruits: Sprinkle little chopped dried fruits like dried mango, apricot, or even berries on the top. Dry fruits provide proteins, vitamins to the body.
Coconut: Unsweetened or dry coconut flakes are wonderful ingredients to make this recipe.
Creme Egg – Try topping the Chocolate Bark with Creme Eggs for Creme Egg Chocolate Bark or use easter eggs to make Easter Bark.
Have you tried chili flavoured Chocolate Bark or with Pistachio & Sea Salt?
EASY KIDS FRIENDLY ALMOND CHOCOLATE BARK RECIPE BELOW
- 200 g Dark Chocolates 70% Cocoa
- 300 g White Chocolate middle layer
- 100 g Dark Chocolate for the top layer
- ¾ Tsp Instant Coffee Powder
- 1 ½ Tsp Unsalted Butter or Vegan Butter
- 15 -20 Whole Almonds toasted, roughly chopped
- Prepare a baking sheet covered with a layer of parchment paper.
- Chop the Dark Chocolate into equal pieces, add them to Microwave safe jar. Melt them for a total of 2- 2½ Minutes, checking every 30 secs in between.Stir in to ensure they have evenly melted. Add 1 teaspoon unsalted butter, instant coffee powder and stir them well. Pour the Melted Chocolate onto the baking sheet. Spread them uniformly.
- Sprinke Almonds ogenerously on the top. Place them in the fridge and allow them to set.
- For the second layer, melt the white chocolate. Pour them onto the first layer of Dark Chocolate and spread. Sprinkle some more Almonds and allow them to set in the fridge.
- Prepare the third layer i.e the topping/ garnish layer by melting dark chocolate along with unsalted butter. Pour them into the ziplock bag, snip the edge and squeeze random chocolate lines in horizontal. With a skewer/ stick pull lines vertically, creating a little pattern on the top. Allow it to set for a minimum of 1.5 hours.
- Break the chocoalte barks randomly and serve them. Store them at room temperature in air tight container.