Create a dark chocolate almond bark adorned with the nutty goodness of toasted sunflower and pumpkin seeds in just a few simple steps. Break a piece, indulge, and enjoy the simplicity of homemade goodness.
Have you found yourself pausing at the price tag of dark chocolate almond bark in specialty stores?
Quality comes at a cost, but what if I told you that creating your luxurious version is quick and simple?
Step into the world of homemade goodness, where a handful of quality ingredients transforms into a decadent delight that rivals store-bought favorites.
This recipe’s charm? It’s a versatile canvas, inviting you to play with flavors.
Picture a festive Christmas bark with pomegranate seeds and pistachios or a cranberry-almond combo for a delightful fruit and nut bark.
Are you feeling autumn’s vibes? Embrace pumpkin season with a cozy fall chocolate bark.
I’m here to guide you through crafting this nutty delight in under 30 minutes, proving that the art of chocolate bark is both accessible and rewarding.
Say goodbye to store-bought and hello to a world of homemade goodness.
Ready to elevate your chocolate almond treats? Let’s dive in!
- Dark chocolate: The foundation of our bark chocolate. Opt for quality dark chocolate, at least 70% cacao, to ensure a rich, indulgent flavor that forms the heart and soul of your bark.
- Almonds: Adding a hearty crunch and nutty goodness, roasted almonds bring texture and a depth of flavor that complements the dark chocolate beautifully.
- Sunflower seeds: These tiny powerhouses contribute a delightful nuttiness and a subtle crunch, enhancing the overall sensory experience of your chocolate bark.
- Pumpkin seeds: Elevating the ensemble, roasted pumpkin seeds bring a unique earthy flavor, creating a symphony of tastes perfect for the fall season or whenever you crave a hint of autumn warmth.
- Flakey sea salt: Consider a sprinkle of flakey sea salt (like Maldon) for an extra layer of flavor complexity.
Let’s prep our recipe
Begin by lining a large baking sheet with parchment paper. Set it aside.
Next, let’s roast about 1 cup of almonds, ¾ cup of sunflower seeds and ½ cup of pumpkin seeds.
Simply scatter the nuts and seeds (single layer) in a small roasting pan. Place in a preheated oven (350°F/176°C) for about 6-8 minutes or until fragrant. Shake the pan occasionally to prevent scorching.
Remove the nuts and seeds from the pan; give them a quick rough chop and allow them to cool down.
Mastering the art of tempering chocolate is the key to achieving that professional, glossy finish. Here are two easy methods, whether you have a thermometer on hand or not.
Without a thermometer:
- Chop and melt: Roughly chop 14 ounces of dark chocolate and place it in a heatproof bowl over a pot of barely simmering water. Ensure the bottom of the bowl does not touch the water.
- Finish melting: Once the chocolate is almost completely melted, remove it from heat and stir vigorously with a rubber spatula until completely smooth.
- Quickly stir in the room-temperature nuts and seeds to combine them properly.
Note: If using a microwave, heat in 15-second intervals, stirring vigorously after each increment.
With a thermometer:
- Chop, reserve and melt: Roughly chop 14 ounces of dark chocolate. Reserve about a third of the total chocolate amount and set it aside. Place the remaining two-thirds of the chocolate in a heatproof bowl over a pot of barely simmering water. Ensure the bottom of the bowl doesn’t touch the water. Stir continuously as the chocolate melts, bringing it to 110°F. Once reached, promptly remove the bowl.
- Seed method: Gradually add a few pieces of the reserved chocolate to the melted chocolate, stirring vigorously with a spatula until dissolved. Continue adding the remaining reserved chocolate, bringing the overall temperature down to the ideal range of 88°F to 90°F (31°C to 32°C). [source]
- Quickly stir in the room-temperature nuts and seeds to combine them properly.
With the help of an offset spatula, spread evenly on a parchment-lined baking sheet to about ¼-½ inch thick.inch thick. If you are garnishing flaky salt, crush it lightly between your fingertips as you evenly sprinkle it over the chocolate.
Allow the chocolate to cool at room temperature until fully hardened, typically taking 2 to 4 hours.
If you need it sooner, place the chocolate bark in the fridge for only 10 minutes, this will help set the chocolate faster.
The only thing left to do is break into pieces and enjoy.
..and just like that, you have made a gourmet chocolate bark.
- Keep things dry: Ensure that any utensils or surfaces in contact with the chocolate are impeccably dry. Even the slightest hint of moisture can turn your velvety chocolate into a grainy disappointment.
- Slice and melt: If using large pieces of chocolate, give them a rough chop. This speeds up the melting process and ensures a uniform melt.
- Nuts and seeds: While I provide suggested amounts, consider them a canvas for creativity. Mix and match nuts and seeds according to your taste preferences.
- The darker, the better: Opt for dark chocolate boasting at least 70% cacao solids. This higher cacao content intensifies the chocolate flavor and contributes to a luxurious, decadent finish.
- Work quickly: Time is of the essence when spreading the chocolate. Given its quick-setting nature, work quickly to achieve a smooth, even layer. I find an offset spatula helps.
- Let it set: Allow your chocolate bark to set undisturbed. Patience is a virtue, and in this case, it rewards you with perfectly firm, glossy results.
Yes, feel free to replace them with roasted hazelnuts, pecans, walnuts or even pistachios.
Yes! Simply eliminate the almonds and replace them with the same amounts of seeds and dried fruit.
Yes! Please don’t skip this step; it releases some of the oils and adds flavor.
No, as they will not roast evenly. The smaller pieces might get burned.
Store in an airtight container in a cool, dry place for up to one week.
Homemade almond treats aren’t just for your everyday cravings; they’re the stars of our favorite edible gifts. They also make a great addition to any homemade Christmas cookie box.
My venture into making homemade chocolate bark with almonds began with inspiration from a Bonnie Stern recipe discovered in the food section of the National Post back in 2015.
The beauty of this recipe lies in its adaptability, offering you the creative freedom to fashion a year-round hostess gift. It’s a culinary canvas, allowing you to tailor it to the seasons, ensuring a delightful surprise for any occasion.
Stay tuned because there is more to come!
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Ciao for now,
★★★★★ If you have made this dark chocolate bark recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
More no-bake treats
Easy Dark Chocolate Almond Bark Recipe
- 14 ounces dark chocolate (at least 70% cacao) 400 grams
- 1 cup almonds roasted, coarsely chopped
- ¾ cup sunflower seeds roasted
- ½ cup pumpkin seeds roasted
- flakey sea salt for garnishing
- Line a standard baking sheet with parchment paper. Set aside.
- Break the dark chocolate into little pieces and place in a heatproof bowl.
- Set bowl of chocolate over pot of water. Ensure water does not touch the bottom of the bowl.
- Bring a pot of water to a simmer.
- When chocolate is almost completely melted, remove from heat and stir to finish melting.
- Combine the toasted nuts with the melted chocolate.
- With the help of an offset spatula, spread evenly on a parchment-lined baking sheet to about ¼-½ inch thick.
- If you are garnishing flaky sea salt, crush it lightly between your fingertips as you evenly sprinkle it over the chocolate.
- Allow the chocolate to cool at room temperature until fully hardened, typically taking 2 to 4 hours.
- If you need it sooner, place the chocolate bark in the fridge for only 10 minutes, this will help set the chocolate faster.
- The only thing left to do is break into pieces and enjoy.
- Make sure anything that comes into contact with the chocolate is completely dry. The slightest amount of moisture will cause the chocolate to seize and become grainy.
- Cut the chocolate into pieces. This makes it melt quickly and uniformly.
- Use total amounts of nuts and seeds as a guideline. Vary the types of nuts and/or seeds according to personal preference.
- Choose dark chocolate that has at least 70% cacao solids.
- Work quickly when spreading the chocolate. You will notice the chocolate sets quickly.
This post was originally published on October 28, 2017 and republished on October 14, 2019 and again on December 1, 2023 with updated content and photos. Thanks for sharing!