Step 1: Prepare Your Workspace

Line a large baking sheet with parchment paper or a silicone baking mat. Make sure the paper lies flat and covers the entire surface. Set aside. If using raw almonds, toast them now: spread them on a baking sheet and bake at 350°F for 7-10 minutes until fragrant and lightly golden. Let cool completely before using.

Step 2: Melt the Chocolate

Microwave method: Place the chocolate (and coconut oil if using chocolate chips) in a large microwave-safe bowl. Microwave on 50% power for 30 seconds, then stir. Continue microwaving in 15-20 second intervals at 50% power, stirring thoroughly after each interval, until the chocolate is completely melted and smooth. This typically takes 2-3 minutes total. Don’t rush with high power – chocolate burns easily and becomes grainy if overheated.

Stovetop method: Fill a medium saucepan with about 2 inches of water and bring to a gentle simmer. Place the chocolate in a heat-safe bowl that fits over the pan without touching the water (double boiler setup). Stir constantly until the chocolate is completely melted and smooth, then remove from heat.

The melted chocolate should be glossy, smooth, and warm (not hot). If it seems too thick, stir in a bit more coconut oil, one teaspoon at a time.

Step 3: Add the Almonds

Reserve about ¼ cup of almonds for topping. Add the remaining almonds to the melted chocolate and stir until all the almonds are well coated with chocolate. The mixture should look studded with nuts throughout – you want a good chocolate-to-nut ratio in every bite.

Step 4: Pour and Spread

Pour the chocolate-almond mixture onto your prepared baking sheet. Using an offset spatula or the back of a spoon, spread the mixture into a rough rectangle or oval shape, about ¼ to ½ inch thick. Don’t worry about making it perfectly even or shaped – the rustic, irregular appearance is part of almond bark’s charm. Just aim for relatively even thickness so it breaks into nice pieces later.

Step 5: Add Toppings

Immediately sprinkle the reserved ¼ cup of almonds over the top of the spread chocolate, pressing them in very gently so they stick. If using sea salt, sprinkle it evenly over the surface now, while the chocolate is still wet. Use a light hand – a little salt goes a long way.

Step 6: Let Set

Allow the chocolate almond bark to set completely at room temperature. This typically takes 45 minutes to 1 hour, depending on your room temperature. You’ll know it’s ready when the chocolate is completely hard and no longer shiny or tacky to the touch.

For faster setting, you can place the baking sheet in the refrigerator for 20-30 minutes. However, room temperature setting creates a better finish with less chance of chocolate bloom (white streaks).

Step 7: Break into Pieces

Once completely set, break the bark into irregular pieces. You can do this with your hands, or use the edge of a knife to tap and crack the bark. Aim for pieces that are 2-3 inches across, though they’ll naturally break wherever they want to. The irregular, rustic pieces are part of the appeal!

Step 8: Store or Serve

Serve immediately or store in an airtight container at room temperature for up to 3 weeks, or refrigerate for up to 2 months.