2 Ingredient Sweet and Spicy Chocolate Almond Bark

This post is sponsored by Blue Diamond, all opinions (and my love of Wasabi & Soy Sauce Almonds) are my own.

Almond Bark

Wasabi & Soy Sauce Blue Diamond Almonds combined with rich dark chocolate make the perfect sweet, salty, and spicy confection–almond bark! Which is easy to make and perfect for sharing!

Chocolate is melted and combined with Blue Diamond Wasabi & Soy Sauce almonds, spread onto a baking sheet, refrigerated until firm, then broken up into pieces of deliciousness to be enjoyed all holiday season. 

Almond bark is a great candy for the holidays, and the perfect gift for co-workers, neighbors, and friends. 

Almond bark is chocolate and almond candy, not to be confused with almond bark the coating, and is a classic holiday treat. But this is not just any almond bark, rather I am spicing up a traditional almond bark recipe with my favorite flavor of Blue Diamond Snack Almonds–Wasabi & Soy Sauce! 

Don’t let the bold flavors scare you, this recipe is both simple and delicious, with everything you want in a holiday treat:

• Sweet
• Spicy
• Crunchy
• Salty
• Delicious

By using the Blue Diamond Wasabi & Soy Sauce almonds you get layers of flavor, without any extra work. In fact, this recipe couldn’t get easier. It is just 2 ingredients, takes about 5 minutes of your time, and is a great dessert, treat, or gift item during the holidays. 

Spice Up Your Traditional Holiday Recipes

Friends, I love a traditional recipe, and grew up making chocolates and candies with my family during the holidays. But this year, I have limited time, and needed a creative hack to help me get a great confection with half the work. #Hackmas! 

That is where this fun treat came from, and I will never go back. It is easy, quick and delicious! 

If you are looking for a way to revamp a tired recipe, or add some fun to your holiday table, I would encourage you to spice up your traditional holiday recipes with Blue Diamond Sriracha and/or Wasabi Soy almonds. 

Can you imagine tossing a few of these almonds into this Green Bean Casserole, or adding them to a Cheese Tray, or how about in a Fall Salad? Delicious! 

You get a burst of extra flavor with NO extra work. 

But before you go dreaming up the endless possibilities for these delicious almonds, let’s chat about this almond bark.

ONLY 2 Ingredients in Almond Bark!

Whether you love chocolate, have a sweet tooth, or just want something easy to make that is an impressive food gift, you are sure to love this chocolate-almond bark recipe for the holidays. 

The holidays are frequently stressful as we try to balance all of the demands on our time and resources, like finding the perfect gift, attending parties, cooking, spending time with family and friends, not to mention trying to relax and enjoy the season. Which is why a simple, only 2 ingredient recipe is the perfect one to have in your holiday arsenal. 

It is the easiest, but most impressive of confections, and I am always amazed that such awesome results can be produced with such little effort.  

As long as you use good quality ingredients, you can’t go wrong with almond bark! It is one of those holiday no brainers because it takes almost no time to make, packages beautifully, is easy to ship or hand deliver, and did I mention it is delicious? I think I did. 

So let’s talk about these two ingredients: 

Chocolate

How to choose the best chocolate for almond bark:

For this recipe I used a semi-sweet chocolate chips. Semisweet chocolate is dark chocolate, which means it has more cocoa solids than other versions. 

Dark chocolate usually has cocoa butter and cocoa solids, sugar, and typically includes vanilla and an emulsifier. It is 60-70% cocoa solids as opposed to 30% in milk chocolate.  

Since the dark chocolate contains more cocoa butter/fat it melts really well, making it an excellent choice for making almond bark. 

You still get a good balance of flavor between the sweet and bitter, but get great melting, and won’t end up with a too sweet treat. 

Almonds

Do not make any substitutions, for this recipe you need the Blue Diamond Wasabi & Soy Sauce Almonds. 

I am obsessed with these almonds, they offer a great wasabi kick with a salty, sweet finish. 

You can use these Blue Diamond Almonds to give almond bark new life, without a ton of effort. You seriously get so much complexity of flavor, with the sweet and bitter chocolate, the heat from the wasabi, the saltiness from the soy sauce. 

It is the best almond bark you will have in your life, with melt in your mouth chocolate, crunchy almonds, and so much flavor. 

Blue Diamond almonds shine as the hero of this recipe, making your life easier with their delicious, yet unexpected, flavors. Which means you don’t need a bunch of ingredients to achieve this culinary masterpiece, rather 2, and a few minutes of time. 

Here is how Blue Diamond Wasabi & Soy Almonds spice up a dish with little effort:

1. Already roasted
2. Already seasoned
3. Deliciously spiced for a fun twist. 
4. Easy to find in your local grocery store. 

Why Make Almond Bark?

Here are some reasons to make almond bark:

• So easy to make
• prep time is just 5 minutes
• made with the delicious ingredients you love–chocolate and almonds
• So simple, and this recipe has all the tips so you can’t mess it up
• Seriously delicious 
• Perfect gift for all your family and friends
• Homemade candy is fun

How to make chocolate almond bark

This recipe is so simple, especially if you follow the tips and tricks for getting it right. Here are the basic steps:

• Chop your Wasabi & Soy Sauce flavored almonds.
• Melt your chocolate.
• Combine.
• Spread on a lined baking tray. 
• Top with additional almonds
• Let set up. 
• Break
• Enjoy!

Chop Almonds

For this recipe I like to take half of my almonds and slice or chop them up. This is a preference of mine. I like the almond bark to have a variety of sizes and textures for the best results. This means you get more distribution of almonds throughout the bark, and every bite has lots of almonds. 

If you are in a hurry, or prefer the look of keeping them whole, feel free! 

Melt Chocolate

How to Melt Chocolate:

The hardest part of this recipe is melting the chocolate. But I am going to share a couple easy tips that will help you get perfect chocolate every time. 

First, let me explain the way chocolate works for melting, so you can avoid mistakes. The fancy terms for the results of chocolate melting are temper and bloom: 

• Temper– This is where you want your chocolate to be. It means it will have a pretty shine, and a distinctive snap after it re-solidifies. This is super important for a pretty almond bark.  To keep melted chocolate in temper (to get the shine and snap when solid at room temperature), the rule is to not exceed about 90°F while it’s melting.
• Bloom– Bloom means you went above the 90°F and the result is that when it firms up at room temp it will have a white, cloudy film on top. That film is called bloom, and you do not want that. Exceeding 90°F melts out specific crystals found in chocolate that create snappy solid chocolate.

Now that all sounds really complicated, so let’s just simplify it:

1. Don’t overheat your chocolate. 
2. Don’t let it come into contact with moisture. 

That is the easiest way to avoid it becoming grainy or seizing up. Some will add oil, like coconut oil, but I don’t like to. Instead I simply am careful when melting, and I get silky, smooth, tempered results every time. 

Tips for Melting Chocolate

Here are my tips:

1. Use the best quality chocolate you can afford. This is one time to not use an off brand of chips, they often have less butter fat, which means they won’t melt well. Go with a good one! 
2. Use chips or small, uniform pieces of chocolate. Smaller chocolate pieces melt faster, and at lower heat, which is why we went with a good quality semi-sweet chocolate chip. If you have a big piece of chocolate you will want to break up or grate it first. To grate, freeze for 30 minutes to firm it up so it is easier to grate.
3. Melt in a glass bowl. Glass insulates the chocolate better, and prevents scorching.
4. Heat slowly. When using the microwave, heat the chocolate in 20-30-second bursts and stir between each. 

Microwave: 

1. Dump chocolate chips into a shallow glass bowl. 
2. Microwave for 20-30 seconds. 
3. Stir well. It will feel unnecessary the first time, and maybe even the second time, but this is key to good results, because you want to make sure the heat is evenly distributed amongst the chocolate. 
4. Microwave for another 20-30 seconds. 
5. Stir again. the edges of the bowl are going to melt faster than the center and distributing their heat will melt everything more evenly and quickly, without overheating any one piece of chocolate.
6. Repeat process until most of the chocolate has melted and is smooth. (You will likely melt for a total of 1.5-2 minutes, but it depends on the voltage and power of your microwave)
7. When most of the chocolate is melted, and you have stirred it smooth, let it stand for a minute or two to allow the rest of the chocolate to melt. 

Double Broiler:

If you have trouble melting chocolate in the microwave, you can always do it in a double boiler. 

The same concepts apply, keeping the temp low enough, and avoiding letting moisture into the chocolate. 

1. Here is how you do it. 
2. Fill the bottom of your double broiler (or a pot) with water. 
3. Bring it to a gentle simmer. The water should be just simmering, not boiling, you want it to produce as little steam and moisture as possible. It usually takes about 10 minutes on medium heat to achieve this. 
4. Add a bowl or the top of your double broiler on top, make sure the water doesn’t touch the bowl. 
5. Add chocolate. 
6. Stir while the chocolate is over the gently simmering water, until chocolate is melted. 
7. Remove from heat. 

Combine

Once your chocolate is melted, and you have chopped half of the almonds, it is time to combine. Reserve a few almonds for the top to make your almond bark pretty. 

Stir your chopped and whole almonds into the chocolate. The seasoning from the almonds will add even more flavor to the chocolate. 

Stir until just combined and evenly distributed. 

Spread Onto a Lined Tray. 

Take it from me, you want to add parchment, or pour your chocolate onto a silicone mat, because if it sticks to the tray, it will be really hard to remove, and you do not want to waste this deliciousness. 

So line your tray, then dump all of the chocolate goodness on top, and spread it out into a nice even layer. 

Top with Additional Almonds

Take all the Blue Diamond Wasabi & Soy Sauce flavored almonds you reserved for the top, and evenly place them, gently pushing them into the chocolate, throughout the bark. 

It does not have to be perfect, you are going to be breaking the bark up, so just get them all on top.

Let Chocolate Set Up

Pop your tray into a refrigerator to allow the chocolate to set up quickly. You can let it just stand and come back to room temperature, and it will set up, but this is faster! 

Break

Once the chocolate is all set up you can break it into evenly sized (or as close as you can get) pieces. 

You can cut it with a knife, but it is kind of fun to get some variety in shapes and sizes, and looks great in the packaging.

Enjoy!

Made with crunchy Blue Diamond Wasabi & Soy Sauce flavored almonds, and rich dark chocolate this Dark Chocolate Almond Bark Recipe is easy to make and perfect for sharing. So that is exactly what you should do. 

Eat it, package it up and gift it, add it to a holiday treat tray, or set it out at a party for guests to nibble.

Pick what you will do with the almond bark, or these Blue Diamond Snack Almonds:

• Serve Blue Diamond Snack Almonds at a party
• Add almond bark to a dessert tray
• Make almond bark for a gift this holiday season.

Blue Diamond Wasabi & Soy Sauce flavored almonds are an easy and effortless way to make holiday entertaining delicious and effortless!  And if you want to keep the spicy kick with a different flavor, Blue Diamond has others including Sriracha! 

Video of How to Make Almond Bark:

Other Desserts:

• 20+ No Bake Desserts
• Banana Creme Pie
• Triple Chocolate Chunk Edible Cookie Dough
• Instant Pot Lava Cake

Sweet and Spicy Almond Bark

This easy 2 ingredient almond bark is loaded with fun flavors. It is a little sweet, a little spicy, with some salt and some crunch. It only takes 5 minutes of your time to make, and is great for parties or to give as gifts during the holidays.

5 from 5 votes

Print Pin Rate

Course: Candies

Cuisine: American

Keyword: Almond Bark, Sweet and Spicy

Prep Time: 12 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 12 minutes minutes

Servings: 8 people

Author: Rachael

Ingredients

• 20 ounces Semi-sweet chocolate
• 12 ounces Blue Diamond Wasabi & Soy Sauce Almonds

Instructions

• Prepare a baking sheet by lining it with parchment or a silicone baking mat. Set aside.
• Using a cutting board, chop 6 ounces of Blue Diamond Wasabi & Soy Sauce Almonds into small pieces using a large chopping knife, and set aside.
• Dump chocolate chips into a shallow glass bowl.
• Place bowl in the microwave, and microwave for 20-30 seconds.
• Stir well. *
• Return to microwave for another 20-30 seconds.
• Stir again. **
• Repeat process until most of the chocolate has melted and is smooth. (You will likely melt for a total of 1.5-2 minutes, or in other words, 1 or 2 more times, but it depends on the voltage and power of your microwave, and how small the chocolate pieces are)
• When most of the chocolate is melted, and you have stirred it smooth, let it stand for a minute or two to allow the rest of the chocolate to melt.
• Pour chopped almonds into the melted chocolate and half of the remaining whole almonds.
• Stir the almonds and chocolate together.
• Pour chocolate and almond mixture onto the lined baking sheet, and use a silicone spatula to spread it around into an even layer.
• Place in refrigerator to let set.
• Once chocolate is set up, break it into evenly sized pieces.
• Package for gifts or enjoy. Will keep in an airtight bag or container for several weeks.

Notes

*It will feel unnecessary the first time you stir the chocolate, and maybe even the second time, but this is key to good results, because you want to make sure the heat is evenly distributed amongst the chocolate.

**The edges of the bowl are going to melt faster than the center and distributing their heat will melt everything more evenly and quickly, without overheating any one piece of chocolate.

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!

Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!

Pin to your Holiday board on Pinterest: