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Chocolate Almond Ginger Bark

November 30, 2015 by Joy the Baker 20 Comments

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chilled chocolate bark recipe on a platter.

I’m brainstorming all sorts of sweet, gifting treats for us to make this month, and lemme tell you… it’s an exercise in self-control.  Actually… it’s more like observations in my utter lack of self-control. So let me bring you this easy chocolate bark recipe!

This combination of dark chocolate, toasted almonds, and candied ginger makes for an incredibly delicious, mega simple, way decadent holiday gifting treat… or you can personally hoard it for your own cookie jar.  Both make good sense.

This recipe comes from the Guittard Chocolate Cookbook.  Full of so many delicious things.  I’m making Chocolate Caramels next.  I won’t be stopped.

This chocolate bark recipe is simple and highlights crisp almond flakes, sweet and spicy ginger, and really great chocolate.  Sea salt, the fancy kind, enhances the sweet.  It’s balance.  Simple, happy balance!

chilled chocolate bark recipe in small bowls for packaging.

If you’re looking for other gift-friendly sweets, here are a few delicious ideas:

•  Peppermint Pretzel Marshmallow Fudge

•  Milk Chocolate Cookies and Cream Cookies and

•  Mom’s Famous Peanut Butter Balls 

ingredients for chocolate bark recipe ready in small bowls

Here’s what you’ll need for this easy chocolate bark recipe: 

Dark chocolate baking wafers.  Just a hint of bitterness (like me on a Monday morning).

Melting chocolate can be a frustrating process.  Sometimes chocolate will seize as it melts, making that glossy, smooth melted chocolate impossible to achieve.

I’ve had the most luck melting chocolate in the microwave, believe it or not.  I place the chocolate pieces in a medium, microwave-safe bowl and microwave for 30 second increments, removing to stir the chocolate after each 30 seconds until glossy and melted to divinity.

almond, corn syrup and powdered sugar in medium bowl

The almond slices are mixed with corn syrup, a dash of warm water, and powdered sugar until the sugar dissolves.  The nuts are spread on a baking sheet and toasted until irresistibly fragrant and golden brown.  Perfect!

If makes sense if you want to eat all the almond just like this.  Me too.

toasted almond for chocolate bark recipe in bowl with candied ginger

The toasted almonds will be in clusters for this chocolate bark recipe.  I didn’t break them up, leaving them mostly in big (delicious) clumps.  I tossed candied ginger, sliced thin, with the cooled almond clusters.

I love the way the slight spice in ginger plays with the almonds and dark chocolate, but if you’re ginger-opposed, dried cranberries, dried cherries, or dried apricots would also be fantastic.

melted chocolate over almonds on a baking sheet

Melted chocolate is quickly poured over the almond and ginger mixture and tossed to coat.  Chocolate for everyone!

Quick stir and quick spread.

The mixture won’t be entirely smooth as it’s spread.  Nothing to fret.  The almond and ginger clusters will come to stick together as the chocolate cools.

Sprinkle with fancy sea salt before the chocolate hardens.

chilled chocolate bark recipe on a platter.

Chilled until the chocolate is hardened, broken into big bite-size pieces, and hoarded selfishly… or packed neatly and gifted generously.  It’s so so so addictive.  Be careful when snacking.

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chilled chocolate bark recipe on a platter.

Chocolate Almond Ginger Bark

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  • Author: Joy the Baker
  • Prep Time: 3 hours 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours
  • Yield: Makes 8 small portions 1x
  • Category: dessert, holiday
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Description

Delicious, simple, crunchy, sweet, chocolate-y almond bark. Perfect for holiday gifting!


Ingredients

Scale
  • 2 cups sliced almonds
  • 1/4 cup powdered sugar
  • 2 tablespoons light corn syrup
  • 1 tablespoon warm water
  • 1/2 cup candied ginger, or any other dried fruit you like, cut into 1/4-inch pieces
  • 2 1/4 (340g) cup bittersweet or semisweet chocolate baking wafers, Guittard would be the way to go!
  • coarse sea salt, for topping

Instructions

  1. Place a rack in the center of the oven and preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
  2. In a medium bowl, combine the almonds, powdered sugar, corn syrup, and water and toss to combine until the sugar is dissolved. Pour the almond mixture onto the prepared baking sheet and spread into a thin, even layer, covering the entire sheet.
  3. Toast the almond mixture for about 15 to 18 minutes, stirring occasionally, until the almonds are golden brown. Remove from the oven and allow to cool to room temperature.
  4. When cool, place in a medium bowl and toss in candied ginger pieces. Place a new piece of parchment paper on the baking sheet and set aside.
  5. Place the chocolate pieces in a microwave safe bowl. Microwave for 30 seconds, remove from the microwave and stir. Microwave for another 30 seconds, remove from the microwave and stir. Continue until the chocolate is melted and glossy.
  6. Quickly stir the completely melted chocolate to the almond and ginger mixture and stir to coat. Spoon the mixture onto the prepared sheet and use an off-set spatula to quickly spread the mixture into an even layer. The shape doesn’t have to be perfect. Sprinkle with sea salt.
  7. Let rest at room temperature for 30 minutes then refrigerate until chocolate has hardened, at least 3 hours or overnight.
  8. Break the chocolate bark into pieces, store in an airtight container (or little gift bags or tins) in the refrigerator for up to 2 weeks.


Nutrition

  • Serving Size: 4

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  1. Julie Carpenter

    December 5, 2015 at 7:41 pm

    These look amazing and so simple! I’ll need to try them this Christmas season as treats for unexpected guests. I’ve been wanting to try the “Guittard Chocolate Cookbook,” as well. Thanks for the sneak peek into it!

    Reply
  2. Jennifer

    December 3, 2015 at 11:26 am

    Where did you get your amazing looking ginger? It looks like it sliced really well and isn’t too overly-sugary!

    Reply
    • joythebaker

      December 19, 2016 at 11:36 am

      Whole Foods I think!

      Reply
  3. Catherine

    December 3, 2015 at 12:01 am

    Is there a substitute for the corn syrup? Honey?

    Reply
  4. thegoldenbaker

    December 1, 2015 at 5:57 pm

    Any thoughts on what could replace the corn syrup Joy? It is difficult to come by here in Australia. Do you think some rice malt syrup might work? or a bit of coconut oil and more sugar?

    Reply
    • joythebaker

      December 19, 2016 at 11:37 am

      You can make your own corn syrup by simmering 1 1/4 cup granulated sugar with 1/4 cup water. Cook just until the sugar dissolves and that’s your corn syrup!

      Reply
  5. dc

    December 1, 2015 at 3:04 pm

    Ginger for me!! I know others who would better appreciate cherries or cranberries! thanks for sharing! It looks yuuuummmy!

    Reply
  6. Noreen

    December 1, 2015 at 3:01 pm

    3 favorites! Almonds, chocolate and ginger. Now a delicious recipe to make. I just bought some Guittard’s melting chocolate too. Perfect timing. thanks Joy!

    Reply
  7. pblevitt

    December 1, 2015 at 2:47 pm

    The caramelized almonds and candied ginger are brilliant!

    Reply
  8. Jessica

    December 1, 2015 at 10:48 am

    Mmmmm looks soon good. I’ll have to make these for the office.

    Reply
  9. Chrissy

    November 30, 2015 at 2:51 pm

    I lack so much self control with these types of things. I made some chocolate covered honeycomb bites not that long ago and they didn’t make it to the recipients…

    Reply
  10. Laura

    November 30, 2015 at 12:58 pm

    You’re a genius. I’ve been looking for something edible to make for a couple of Christmas presents and this is perfect. The two friends I have in mind both love almonds and ginger and much prefer dark chocolate over my preference of milk. Not that that will stop me eating half the batch before I wrap it up for them…

    Reply
  11. Considering The Radish

    November 30, 2015 at 12:26 pm

    Oh, ginger and almonds together. I’m definitely making this to horde- I mean, to give as gifts for all the people I love.

    Reply
  12. Ashlyn @ Pedantic Foodie

    November 30, 2015 at 10:53 am

    Oh my goodness! I’m definitely making this! I LOVE ginger and I can already see myself eating the entire batch of this bark!

    Reply
  13. Joshua Hampton

    November 30, 2015 at 9:33 am

    I love how spicy ginger cuts through chocolate. What a marvelous treat for gifting. Thanks for the idea.

    Reply
  14. dianne

    November 30, 2015 at 8:30 am

    Looks wonderful – can regular chocolate chips be used ?

    Reply
    • joythebaker

      November 30, 2015 at 9:27 am

      yes, certainly! Just make sure they’re a high-quality chocolate. A lot of chocolate chips are often mostly wax.

      Reply
      • Thea M.

        December 1, 2015 at 2:58 pm

        What is your chocolate of choice? I don’t know if you would prefer to remain brand-neutral on here, but I would love your input on good melting chocolate (for purely informational purposes, of course).

        Also, I’m pregnant and now I want chocolate-dipped potato chips something fierce.

        Reply
        • Thea M.

          December 1, 2015 at 3:06 pm

          Never mind…a simple search of Guittard answered my question…don’t mind my brainlessness.

          Reply
  15. mormormedstiletter.dk

    November 30, 2015 at 5:38 am

    My altime favorite candy/chocolate treat:-)

    Reply

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