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Chocolate-Almond Bark with Sea Salt Recipe

Chocolate-Almond Bark with Sea Salt Recipe

Makes about 1 3/4 lb. Servings

We like the rich flavor and look of Marcona almonds in this bark, but roasted almonds work nicely, too.

Ingredients

  • 1 tablespoon unsalted butter
  • 1 1/2 cups roasted Marcona almonds (not in oil)
  • 1 pound good-quality dark chocolate (62%–70% cacao), finely chopped
  • Coarse sea salt (for sprinkling)

Recipe Preparation

  • Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 Tbsp. water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.

  • Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.

  • Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One ounce contains: Calories (kcal) 139.6 %Calories from Fat 58.2 Fat (g) 9.0 Saturated Fat (g) 4.0 Cholesterol (mg) 2.0 Carbohydrates (g) 13.2 Dietary Fiber (g) 1.9 Total Sugars (g) 9.7 Net Carbs (g) 11.3 Protein (g) 2.0 Sodium (mg) 1.7Reviews Section

Salted Chocolate Almond Brittle Bark

Crunchy candied almonds on top of rich chocolate sprinkled with coarse sea salt. You'll never guess how easy this decadent almond brittle candy is to make. Salted Chocolate Almond Brittle Bark looks fancy enough to be in the display window of a chocolate shop! The beauty of this almond brittle recipe is you can make it in under 30 minutes at home with just 5 ingredients!


DIY Dark Chocolate Almond Bars

I’ve been a chocolate fiend for as long as I can remember. My obsession started with Snickers, then digressed to Caramelos (oy!), made a right turn at peanut butter cups, and has finally arrived at the basics – good old dark chocolate.

I enjoy dark chocolate most evenings and love trying new vegan brands. But I’d been wanting to make my own for a while now, especially since procuring cacao butter for these glorious cheesecakes.

Plus, I knew I could make it refined-sugar free and load it up with my favorite toppings.

Verdict: So good. So easy. At this point I’m basically operating a chocolate factory out of my apartment.

Making chocolate at home starts with just 3 ingredients:

Cacao butter
Cacao or cocoa powder
Maple syrup

That’s really all you need for a good base, at which point you can add vanilla extract to enhance the flavor, sea salt bring out the sweetness, and roasted almonds (or other toppings) for extra crunch.

I have no idea why I waited so long to make chocolate at home. It’s:

Decadent
Perfectly sweet
Melt-in-your-mouth creamy
Quick + easy
& Super satisfying

The threshold to make chocolate at home is super low as well! You don’t need fancy molds, thermometers, or equipment just a whisk, a bowl, and a baking sheet.

This chocolate makes an excellent healthier dessert, and would be especially ideal for entertaining. When your friends find out you know how to make your own chocolate, they’ll never leave your house.

If you give this recipe a try, let us know how it goes! Leave a comment below and rate it – it’s super helpful for us and other readers. And don’t forget to tag a picture #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers!


Easy Keto Chocolate Almond Bark

Are there certain foods that you never get tired of? Chocolate, especially dark chocolate with almonds, is one food that I always enjoy. Whenever I need to be focused, boost my energy levels, satiate my hunger between meals, or just refresh my mood I reach out for dark chocolate with almonds.

But as many of you know it is difficult to find a decent sugar-free chocolate option in the market. Most chocolates are generally processed and filled with questionable sweeteners. Finding chocolate that is dairy free is even more difficult.

Luckly, I can show you how to make keto-friendly chocolate that is easy to make, by following the below steps. After eating keto almond bark properly, I lost 25 pounds over three months without any exercise and limited eating. If you are interested in learning more about how to lose weight and create a healthy lifestyle, please browse my other recipes and articles. And don’t forget to subscribe before you leave. I will always send you helpful advice and tips.

Easy Keto Almond Bark

Making your own sugar free chocolate is the safest and cheapest way to satisfy your chocolate cravings while on a keto diet. This keto almond bark is an amazing sugar free chocolate slab, that is sprinkled with almond slices and sea salt. Once allowed to set, it can snapped and broken into super yummy pieces.

I love treats like this that are easy to make and can be whipped up in just a few minutes. It tastes like a delicious chocolate candy bar without all the carbs. And the creation process is very simple. You pour the chocolate base onto a baking tray, add toppings, refrigerate, and then break apart. That’s all.

The good part is that you can customize your own chocolate. You can add any combination of flavoring, nuts and seeds based on what you love. If you like to add spice, you can make a chili chocolate bark by adding a pinch of chilli. If you like crispy and chewable chocolate, I highly recommend using cacao nibs, which is basically small pieces of crushed cocoa beans. It’s a bit bitter instead of sweet, but very tasty.

Tips for Sliced Almonds

As mentioned before the ingredient I love to add the most is sliced almonds. Not only are almonds delicious but they’re considered to be a power food with many healthful benefits. Almonds are nutrient dense, packed with protein, vitamin E, fiber, riboflavin, niacin and calcium. A lot of goodness packed in a small nut. I find that toasting sliced almonds is also easy and the combination of nutty, crispy, and salty taste is my favorite. Yummy!

But can we have nuts while on a keto lifestyle? The answer is yes or no. If you have the proper amount, you can definitely enjoy delicious almonds. If you are interested in learning more about how to eat nuts while on a keto diet, you can find more information here.

What should we prepare when making keto chocolate almond bark?
Lily’s chocolate chips?

This recipe starts simple with Lily’s chocolate chips and a little coconut oil. I like to use Lily’s chocolate chips because it’s sugar-free and easy to use, but if you are unable to find it you can also substitute it blending dark chocolate (sugar-free) and sugar alternatives, such as erythritol, stevia.

Why do we use coconut oil when making chocolate?

Coconut oil will generally stay solid while at room temperature keeping chocolate solid without any special process. In addition, coconut oil has amazing health benefits. If you don’t like the scent of coconut, I highly recommend using refined coconut oil, which is my favorite. If you don’t mind the scent, use virgin coconut oil! You can find more information about coconut oil here.

How to make keto chocolate almond bark?

1. In a hot pan, heat butter over medium heat. Add sliced almonds and salt. Toss almond slices to coat.

2. Stirring occasionally to avoid burning, toast nuts until fragrant and golden.

3. Let cool it down and store cooked amount in an airtight container.

4. Grease a glass bowl and add Lily’s chips and coconut oil.

5. Microwave on high for 1 minute then stir. Microwave in 15-second intervals and stirring in between intervals until Lily’s chocolate chips are completely melted.

6. Pour melted chocolate mixture onto a baking tray (mine is 9” x 13” ) covered with parchment paper.

7. Sprinkle toasted almonds on top. (Feel free to customize toppings to your liking.)

8. Place the baking pan in the refrigerator and allow it to set for about an 1 hour.

9. Remove from the refrigerator and break into bites.

If you follow the directions above, your easy keto dark chocolate almond bark will be complete. Yummy!

Keto Chocolate Bark Other Options

You can actually press anything into the bark. Cacao nibs, macadamia nuts, pecans, sugar free peanut butter, coconut flakes, cinnamon, spices, etc. Make it your way and experiment with all the flavorite options. Just remember to sweeten it to your taste profile. And depending on how strong your taste is, you may or may not require extra flavorus such as erythritol, vanilla, cinnamon, ginger etc.


Dark Chocolate Almond Bark – although it was almost Raspberry Cream Chocolates

I suck. At least I did this weekend. Just when I thought I had my dessert mojo going&hellip splunk. I was on a chocolate raspberry kick. The chocolate mousse was delicious &ndash which for some reason I&rsquove recently been saying &ldquodelicious&rdquo with a Smeagol-like enthusiasm.

I had spied a raspberry cream chocolate candy recipe in the Bon Appetit desserts cookbook and jumped on it like Lexi on Sierra. Raspberry creams are my second favorite See&rsquos candy, just after the Rum Nougats.

How hard could it be? After all, we&rsquove photographed so many great chocolatiers, Mr. Chocolate himself &ndash Jacques Torres, a chocolate master from Mexico, the instructors at ICE, and they make it look so easy. We even photographed a candy making cookbook, Sweet Confections by Nina Wanat. Nina made it look effortless.

I know there is quite a bit of skill and experience behind their craft, but it isn&rsquot like I haven&rsquot taken a crack at similar things and have had a bit of success. It&rsquos been a while, but at one point I had worked my way through over half of The Professional Pasty Chef. However, I should have know I&rsquod be in trouble after I had the &ldquoHow hard could it be?&rdquo thought.

Day 1 started ok.I made the cream fillings, but had a feeling I had cooked them a bit too firm, so made a second batch. &ldquoDelicious.&rdquo Which was thought again with that wriggling Smeagol-like tone. The creams were intended to wrap around fresh raspberries, so I chilled them and wrapped as instructed. Just as I had guessed the first batch was too firm for that delicate task so I made them into hearts. Cute, huh?

These were my first dips. A little thick and messy. I started loosing the temper after re-warming too hot. Still cute and tasty.

The second batch wrapped fine around the raspberries. Now I just needed to chill them overnight and then dip. Money.

Day 2. Oh for the love of over confidence. Just temper the chocolate, dip, and raspberry creams are mine. Or Diane&rsquos. After all, Valentine&rsquos is almost here.

In the book we shot for Nina, she taught a great way for tempering chocolate, the &ldquoseeding method&rdquo. Melt 2/3rds of the chocolate, then remove from the heat and stir in the remaining 1/3. Easy peasy.

Let the fail begin. But through no fault but my own and a less than good attitude. I hoped the second batch of creams would be good. They had wrapped around the raspberries ok, but I would only know if they firmed up properly after a full night in the deep freeze.

Um, no. They were firm-ish, but as soon as they were dipped in the chocolate, all was lost. They quickly got soft and sticky, making it almost impossible to gracefully remove from the dipping fork. It began a struggle in disaster.

It didn&rsquot help that my candy thermometer was broken and I was trying to make do with a meat thermometer which didn&rsquot exactly clip on to the chocolate bowl very well. Between struggling with the candies, to struggling with keeping the chocolate a proper working temperature, to having the thermometer repeatedly flip off, I was not having a good day. Somewhere in the middle I lost my temper and so did my chocolate, as is evident in the streaky blobs that were meant to be fresh raspberry filled creams.

Bad Mental State = Bad Candy Making.

In the end, the hearts were salvageable, but the raspberry filled candies were a complete fail, and I sucked. After a few calming breaths and a level head once again, I remembered Nina&rsquos trick of not wasting the tempered chocolate by pouring it out onto parchment paper. A great way to allow it to harden for future use, or&hellip to make into almond bark. So I seeded the chocolate a bit more to get a better temper, toasted some almonds, sprinkled a bit of sea salt, and now have some almond bark. Sigh.

I sucked, and then learned from it. I always have to remember that when I am struggling is actually when I am learning the most. And at least there is the almond bark and a new day to try again. And it is &ldquoDellliiccious!&rdquo Hope you enjoy the chocolate almond bark.


Almond Bark with Sea Salt

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Every year before Easter, I find myself up to my elbows in chocolate. For as long as I can remember, making homemade chocolates has been part of my family’s holiday tradition. I have so many fond memories of making Chocolate Peanut Butter Eggs with my grandmother. Dipping Coconut Cream Eggs with a dear friend, who shared the same family tradition, and even dipping my eggs in a real live candy company have rounded out the holiday fun over the years.

Each year, I find myself with a little more chocolate than I really need and have come up with many delicious ways to avoid wasting it. Almond Bark with Sea Salt is a favorite. All of these chocolates make delightful gifts and, if you find yourself with too much chocolate–if there is such a thing!–it keeps for weeks in the refrigerator and freezes beautifully.

This bark is so easy to make in mere minutes, so there is no need to begin with the Easter candy, as I did. But if you would like to, simply click on the following links for the recipes:


11 photos of the "Recipes Using Chocolate Almond Bark"


Chocolate Almond Bark Holiday Recipe

My chocolate almond bark recipe with SPLENDA® Naturals Stevia Sweetener is a smart way to enjoy holiday baking without putting calories. I put a twist on the recipe by adding pistachio nuts, one of my favorites that I don&rsquot often see in chocolate recipes which is a shame! You can opt for dark chocolate to make the bark even healthier, just keep in-mind that the taste will be especially rich (something that I personally love). The dried cranberries give a nice texture and top off the taste. Similar to nuts are a healthy option when it comes to a dessert or snack. The sea salt balances out the sweetness.

I&rsquove made a number of Splenda Stevia desserts and other recipes posted on my site and I am always impressed with the taste. It&rsquos been a great way for my husband to replace high sugar dishes and even drinks. He really needs to keep an eye on his sugar, and the entire family has been enjoying the meals as there&rsquos no compromise on taste. The no-calorie natural sweetener is my favorite as far as its taste, and I&rsquom a big backer of it having no added flavors or colors and no preservatives. To boot it has only non-GMO ingredient. Baking up holiday treats is an annual tradition in our home, something that goes back generations as my husband&rsquos grandfather was a baker many years ago in New York City. The kids are home from school and cousins are visiting so our days are filled with board games, crafts and baking. I like going old-school for the holidays and keeping the tablets and phones to a minimum, although a sappy holiday movie or two always seem to find their way in, too.


Toasted Almond Chocolate Caramel Bark with Sea Salt

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

With today being National Almond Day (and the fact that I feel guilty for neglecting you all the past few days) here is one of my all time favorite bark recipes.

I&rsquom warning you though.. it&rsquos addictive. Like really, REALLY addictive.

Aaaaaaaaaaaaaaaannnnnnd&hellip. you have to promise, like as in pinkie swear, that you will not get mad at me nor hold it against me that if after eating this your stretchy pants are no longer stretchy. Just step away from the bark and hit the gym with me. LOL

And because I&rsquom evil like that, I&rsquom going to tease you first with some pictures&hellip yeah I&rsquom that big of a meanie.

MUAHAHAHAHA&hellip LOL

OMG&hellip So Mr. Fantabulous just comes in from the kitchen and says &ldquoOMG honey! What ever those chocolate thingies you made with the nuts and caramel are, they are AMAZZZZZZZZZZZZZZZING. Is there salt on it? Great addition, wow, REALLY good! Don&rsquot eat it all cause I want it!&rdquo LOL

Wait&hellip &ldquoDon&rsquot eat it all.&rdquo Did he just say that to me? The woman who rarely eats sweets. I really think he hit his head recently and hasn&rsquot told me! LOL

Now you can make this with other nuts but I prefer almonds the best in this with the addition of caramel and sea salt. And yes.. for those that are going to ask (Terri and Megan), you can add cooked bacon to it too. LOL Just watch how much salt you put on at the end. Taste your cooked bacon first just to see how salty it is.

Am I driving you nuts yet? BAHAHA ! NUTS! Get it.. &ldquoNuts&rdquo.. cause it&rsquos Almonds&hellipand they are nuts&hellip LOL

Seriously look in that picture above. Just LOOK at the caramel ribbons in it! Seriously, it&rsquos insane! And no, you can&rsquot use caramel sauce for like ice cream.. It HAS to be homemade caramel that thickens as it cools.


Easy Microwave Almond Bark.

Are you a Last Minute Lucy like me this Valentine’s Day? We don’t go nuts over here, but we do exchange small gifts, and we definitely try to make it a special day for our boys as well. We’re probably going to order in Indian food and relax at home. I’m a little bit last minute because I do have to run to the store to pick up a couple more little things today, and I also need to help my six year old make some special valentines for grandparents.

If you’re pressed for time, but still want to make a homemade treat, this dark chocolate almond bark is a very easy recipe! And what’s Valentine’s Day without some chocolate?

This almond bark is so easy, and looks kind of impressive. It does not look like a 5 minute dessert, which is exactly how long it takes to whip it up. You just need dark chocolate chips, sea salt, pistachios, and almonds. And a refrigerator. That’s it. And it’s so, so good, and very addictive.

Looking for more easy vegan candy recipes? Try these chocolate covered coconut bars!


Watch the video: σπαθολαδο (December 2021).