If chocolate almond bark has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 4 recipes to try it in.
Chocolate almond bark is a confectionery coating sold for dipping and molding, not a true chocolate. It is made with vegetable fat in place of cocoa butter, which is exactly why it is so easy to work with: it melts smooth and re-hardens firm without any tempering.
Despite the name, it usually contains no almonds. "Almond bark" refers to the product, and you add nuts yourself if you want them. It comes in chocolate and vanilla (white) versions, sold as blocks or flat squares.
Its job is coating. Melt it and dip pretzels, fruit, cookies, or homemade candy, then let it set at room temperature into a clean, glossy shell. Because it skips the tempering that real chocolate needs for snap, it is the forgiving choice for a quick batch of dipped treats.
Melt it gently, in short microwave bursts at half power with a stir between each, and keep water out so it does not seize. Store almond bark cool, dry, and sealed around 65°F (18°C).
For a coating with true chocolate flavor and snap, dip in tempered chocolate instead, and see the main chocolate page.
There are 4 recipes that contain this ingredient.
Tipton bars made with chocolate almond bark, Froot Loops, crisp rice cereal, and mini marshmallows. A no-bake candy bar treat that kids love, set and sliced in under an hour.
Teenage rocky roads no-bake candy clusters made with white almond bark, Fruit Loops, Cheerios, and colorful mini marshmallows. A 4-ingredient kid-friendly treat that's ready in an hour.
Airy honeycomb candy cooked to hard crack, foamed with baking soda, then dipped in melted chocolate for crunchy, melt-in-your-mouth homemade treats.
These yummy cherry mash will ensure to please everyone in your house.